Ingredients:

1.5 lbs. boneless skinless raw chicken breasts

1 28 ounce can Red Enchilada Sauce

10 corn tortillas

3 cups grated cheddar cheese (divided)

1 3.8 ounce can black olives (divided)

Directions:

1. Add 2 first ingredients at the end.

2. 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 in to strips; add to chicken and sauce. Stir.

3. Add 1 cup of cheese and half the olives into the sauce and chicken mixture. Stir again. Flatten the mixture slightly.

4. 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).

Bon Appetit!