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Preparation time: 10 minutes
Cooking time: 9 hours
Servings: 7
Ingredients:
1½ lbs. raw chicken breasts, boneless and skinless
1 (28 oz.) canned red enchilada sauce
3 cups grated cheddar cheese, divided
10 corn tortillas
1 (3.8 oz.) canned black olives, divided
Directions:
1. Place the chicken breasts in a 6 qt. slow cooker then add the enchilada sauce.
2. Cover then cook on high setting for 4 hours or on low setting for 8 hours.
3. Once done, shred the chicken with 2 forks in the slow cooker.
4. Tear the tortillas into strips then add it to the chicken and sauce.
5. Stir everything together then add 1 cup of cheese and half the olives into the chicken mixture.
6. Stir again then slightly flatten the mixture.
7. Add the remaining cheese and olives on top.
8. Cook on low setting for about 40 - 60 minutes.
9. Top with sour cream, if you like.
