▢1 1/2 pounds boneless skinless chicken breasts ▢28 ounce can Las Palmas mild green enchilada sauce ▢12 corn tortillas cut into one inch strips ▢3 cups grated cheddar cheese divided ▢1 cup black olives sliced ▢sour cream for serving
STEP-1
Add the chicken breasts to a crock pot, and pour the enchilada sauce over the top.
STEP-2
Cook on high for 4 hours, or low for 8 hours.
STEP-3
Shred the chicken in the crock pot using two forks. Stir the tortilla strips into the chicken and enchilada sauce.
STEP-4
Add 1 cup of cheese and 1/2 cup of olives and stir to combine. Sprinkle the remaining cheese and olives over the top.
STEP-5
Cover and continue to cook on low for 40-60 minutes.
STEP-6
Remove the cover and let stand 10 minutes before serving. Serve hot with sour cream on top.