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Crockpot Chicken Enchilada Casserole

This is not my recipe.  It was posted on Facebook from Sarah Olson's blog The Magical Slow Cooker!  And, magic this recipe is!  It is quick, easy, cheesy, and delicious!


1.5 pounds of boneless skinless chicken breasts (about 4)
28 ounce can of enchilada sauce (I used 3 10 ounce cans because that is what I had)
10 corn tortillas, cut into fourths
3 cups of shredded cheese--Mexican/Taco blend is wonderful for this,  but you could just use cheddar
1 can of sliced black olives
sour cream for topping individual servings


Spray crockpot or use a liner.  Place whole chicken breasts in bottom of crockpot.  Pour enchilada sauce over chicken and put lid on crockpot.  Cook on low for 8 hours or high for 4 hours. Use two forks to shred cooked chicken right in the crockpot.  Add tortillas and 2 cups of cheese and mix well. Cook 45-60 minutes.  Top with 1 cup of cheese and black olives cook until cheese on top is melted. Add a dollop of sour cream to each serving.  Makes 8 servings.  Great dinner with corn, Mexican rice, and/or refried beans.  

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