Slow Cooker Chicken Enchilada Casserole

A true one pot meal. The chicken and enchilada sauce is cooked all day in the slow cooker then the casserole fixings are stirred in.
Ingredients:

• 1.5 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
• 3 cups grated cheddar cheese divided
• 3.8 oz. can black olives divided

Instructions:

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 in to strips, add to chicken and sauce. Stir.
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