Slow Cooker Chicken Enchiladas

Ingredients

• 1.5lb Boneless chicken breast
• 1 Large can of red enchilada sauce
• 15 corn tortillas cut into wide strips
• 2.5 cups cheddar cheese
• 1 can chopped black olives
• 1 cup sour cream
• ¼ cup chopped green onions

Instructions

1. Add the chicken to a slow cooker and pour enchilada sauce over the top. Cook on high for 3 hours.
2. Shred the chicken using 2 forks. Add the tortilla strips, 2 cups of cheese, and half of the olives. Mix well, top with remaining cheese and olives, Cover, and cook for another hour.
3. Serve with a dollop of sour cream and green onions.