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
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.
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.
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.
Serve and enjoy!