- 3 Tbsp canola oil
- 4 lg chicken breast
- 1 (19 oz) can of enchilada sauce
- 2 (11 oz) cans cream of chicken soup
- 1 (4.25 oz) can black olives, sliced
- 2 dozen corn tortillas
- 1 lg onion, chopped
- 1 (8 oz) pkg. taco style cheese
Brown chicken in oil over medium heat (about 5 minutes per side).
Remove from heat and set aside to cool.
Shred the chicken once it is cooled.
Cut each tortilla into 8 wedges.
In a large mixing bowl combine the soup, olives and onions.
Begin layering in the crock pot with the enchilada sauce on the bottom.
Then add the tortillas, soup, chicken and cheese in that order.
Repeat layers in that order to the top and end with the cheese.
Cover and cook 7 hours on low.
Serve with sour cream or guacamole.