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- Season the chicken and pork with the olive oil, paprika, Southwest seasoning, salt, and pepper. Refrigerate and let marinate for at least an hour.
- Spray a large skillet with nonstick cooking spray. Over medium heat, sauté the chicken and pork until cooked through, about 5 – 8 minutes. Add in the pasilla chile, onion, and bell pepper and sauté until the veggies begin to soften, about 3 – 5 minutes. Season with salt and pepper. Set aside.
- Spray the inside of the slow cooker with nonstick cooking spray. Spread about 2 tbsp of the enchilada sauce evenly on the bottom. Layer 2 tortillas on the bottom, cutting another one to fill in the gaps if needed. Sprinkle 1/3 cup cheese over the tortillas, then evenly layer 1/3 of the chicken and pork mixture over the cheese. Sprinkle half the olives on top of the meat, then spoon 2 more tbsp sauce over the olives. Repeat this step once more to make the second layer. Finish by placing 2 more tortillas on top (again filling the gaps as needed), then evenly spread the rest of the sauce over the tortillas. Sprinkle the rest of the cheese on top.
- Cook on low for 6 – 8 hours. Serve with tortilla chips and sour cream.