Course : Enchiladas
Serves: 4
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1 can enchilada sauce
3 pounds chicken breasts -- (3 to 4)
2 cans cream chicken soup
1 can sliced black olives
2 dozen corn tortillas
1 medium Onion -- chopped
1 package sharp cheddar cheese -- grated
1 teaspoon salt to taste if desired

Preparation / Directions:

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


Nutritional Information:

3745 Calories (kcal); 171g Total Fat; (40% calories from fat); 249g Protein; 310g Carbohydrate; 750mg Cholesterol; 3531mg Sodium

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