1 lg can enchilada sauce
4 chicken breasts
2 cans cream of chicken soup
1 sm can sliced black olives
2 dz flour tortillas
1 chopped onion
1 pkg sharp Cheddar cheese, grated
Cook chicken and shred. Mix soup, olives, and onions. Cut tortillas in wedges. Layer slow cooker with sauce, tortillas, soup mix, chicken and cheese all the way to the top, ending with cheese on top. Cook on low temperature about 8-10 hours.
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