Crock Pot Chicken Enchilada Casserole

Course : Enchiladas
Serves: 4
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Ingredients:

27 ounces can of enchilada sauce
4 whole skinless boneless chicken breast halves
2 cans cream of chicken soup (10.75 oz )
4 ounces can of sliced black olives
2 dozen corn tortillas
1 large onion -- chopped
8 ounces package 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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