Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      27 oz can     enchilada sauce
   4                    skinless boneless chicken breast halves
   2      10.75 oz can  cream of chicken soup
   1      4 oz can      sliced black olives
   2      dozen         corn tortillas
   1      large         onion -- chopped
   1      8 oz pkg      sharp cheddar cheese -- grated

Preparation:

Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in wedges. Layer crock pot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cook on low temperature all day in crock pot.