Red Chicken Enchilada Casserole

  • 1.5 lbs boneless skinless raw chicken breasts
  • 28 oz can Red Enchilada Sauce
  • 10 corn tortillas
  • 3 cups grated cheddar cheese, divided
  • 3.8 oz can black olives, divided
  1. Put the chicken breasts and the enchilada sauce in your slow cooker
  2. Cook on HIGH for 4 hours or LOW for 8 hours
  3. Shred the chicken with 2 forks right in the slow cooker
  4. Cut the tortillas into strips, add to chicken and sauce. Stir.
  5. Add 1 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
  6. Flatten the mixture
  7. Add the rest of the cheese and olives on top
  8. Cook on low for about 40-60 minutes longer
  9. Top with sour cream (optional)
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