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Slow Cooker Chicken Enchilada Casserole

1½ lbs. boneless skinless raw chicken breasts
28 oz. can Red Enchilada Sauce I use El Pato Brand
Add these items at the end:
10 corn tortillas I used an entire 11.7-ounce bag (soft tortillas NOT chips)
3 cups grated cheddar cheese divided
3.8 oz. can black olives divided

Put the chicken breasts and the enchilada sauce in your slow cooker.
Cook on HIGH for 4 hours or LOW for 8 hours.
Shred the chicken with 2 forks right in the slow cooker.
Cut the tortillas into strips, add to chicken and sauce. Stir.
Add 1 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
Flatten the mixture.
Add the rest of the cheese and the olives on top.
Cook on low for about 40 – 60 minutes longer.
Top with sour cream (optional)

Recipe Notes:
Can I use green enchilada sauce?
If you choose to use green enchilada sauce note that it is runnier than red and you may need to use more tortillas.
Can I use flour tortillas?
Flour tortillas can be used but the casserole may turn out soggy. I recommend corn tortillas if you have them.

Calories: 398kcal | Carbohydrates: 24g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 1446mg | Potassium: 422mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 3mg | Calcium: 343mg | Iron: 2mg

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