Slow Cooker Enchiladas

Ingredients

• 2 large cans (19 ounces) enchilada sauce
• 6 boneless chicken breast halves
• 2 cans cream of chicken soup
• 1 small can sliced black olives
• 1/2 cup chopped onion
• 1 can (4 ounces) chopped mild chili peppers
• 16 to 20 corn tortillas
• 16 ounces shredded sharp Cheddar cheese (can cut in half if desired)

Directions

1. Cook chicken and shred.
2. Mix soup, olives, chili peppers, and onions. Cut tortillas in wedges.
3. Layer Crock Pot with sauce (1 can), tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Use half of each for both layers. Split the second can of sauce between the middle layer and top)
4. Cover and cook on LOW for 5 to 7 hours.