How to Make It
- Pour half the enchilada sauce into a slow cooker. Place chicken breasts into the sauce, and diced onions, and can of green chilies and diced tomatoes. Top with remaining enchilada sauce. and cook on high for 3 hours.
- Shred the chicken in the crock pot using two forks or a stick blender. Add sour cream and mix.
- Create a casserole by layering cut corn tortillas on top of the chicken. Sprinkle with cheese and then top with olives.
- Cook on low for 30-45 minutes longer, or until cheese is melted.
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