Crock Pot Chicken Enchilada Casserole
enchilada sauce (I used half green & half red)
cheddar cheese, divided
black olives, sliced (I used 1/2 can)
Place chicken breast in crock pot and pour enchilada sauce over chicken. Cook on high for 3 to 4 hours or low for 6 to 8.
Shred by pulling chicken apart with 2 forks. Cut corn tortillas into strips. Pour into crock pot with the chicken the tortillas and 1 cup of cheese. Mix up.
On top of the mixture add 2 cups of cheese and black olive slices on top. Cover and cook on low for 40 to 50 minutes.
You can mix 1/2 can of olives into mixture if desired.