Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole

INGREDIENTS:
1.5 lbs. boneless skinless raw chicken breasts
128 ounce can Red Enchilada Sauce
Add these ingredients at the end:
5-7tortillas (I used low carb Tortilla )
3 cups grated cheddar cheese (divided)
1 3.8 ounce can black olives (i used green olives)
SLOW COOKER SIZE:
6-quart
INSTRUCTIONS:
Put the chicken breasts and the enchilada sauce in your slow cooker.
Cook on HIGH for 4 hours or LOW for 8 hours.
Shred the chicken with 2 forks right in the slow cooker.
Cut the tortillas in to strips, add to chicken and sauce.
Stir.
Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
Stir again.
Flatten the mixture slightly.
Add the rest of the cheese and the olives on top.
Cook on low for about 40 - 60 minutes longer.
Top with sour cream (optional)