Ingredients
1.5 lbs. boneless skinless raw chicken breasts
28 oz. can Red Enchilada Sauce
10 corn tortillas
2 cups grated cheddar cheese divided
3.8 oz. can black olives divided
How to prepare
Step 1:
In a slow cooker, put the chicken breasts and the enchilada sauce and allow to cook on high for 4 hours or low for 6-8 hours.
Step 2:
Shred the chicken with 2 forks right in the slow cooker and cut the tortillas into strips, add to chicken and sauce. Stir and add ½ cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
Step 3:
Flatten the mixture and add the rest of the cheese and the olives on top. Allow to cook on low for about 40 – 60 minutes longer. Top with sour cream, optional.
Step 4:
Serve and enjoy!
