Slow Cooker Chicken Enchilada Casserole

By JimMac

Ingredients

• 1 large can (19 ounces) enchilada sauce
• 6 boneless chicken breast halves
• 2 cans (10 3/4 ounces each) condensed cream of chicken soup
• 1 small can (4 ounces) sliced black olives
• 1/2 cup chopped onion
• 1 can (4 ounces) chopped mild chile peppers
• 16 to 20 corn tortillas
• 16 ounces shredded sharp Cheddar cheese

Details

Adapted from thefoodnetwork.com

Preparation

Step 1

Cook the chicken and shred.
In a bowl, combine the soup, olives, chile peppers, and onions.
Cut tortillas into wedges.
Layer Crock Pot with sauce, tortillas, soup mix, chicken, and cheese all the way to top, ending with cheese on top.
Cover and cook on LOW for 5 to 7 hours.