Crock Pot Chicken Enchilada Casserole

Course : Chicken
Serves: 4
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27 ounces enchilada sauce
4 medium skinless boneless chicken breast halves
2 can cream of chicken soup 10.75 oz
4 ounces sliced black olives
2 dozen corn tortillas
1 large onion -- chopped
8 ounces sharp cheddar cheese -- grated

Preparation / Directions:

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.

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