Green Chili and Cheese Chicken

Green Chili and Cheese Chicken 1 Pound Boneless Skinless Chicken Breasts, shredded 1 Green Chili Enchilda Sauce (or equivalent) 1 Medium Onion, sliced thin 1 teaspoon Olive Oil 8 ounces Tomato Sauce ½ Cup Low Sodium Fat Free Chicken Broth ¼ Cup Heavy Whipping Cream 1 Teaspoon Cumin 1 Teaspoon Garlic Powder 1 Teaspoon Salt 9 Corn Tortillas 1 Cup Fat Free Cheddar Cheese (we prefer Cabot brand) ⅓ Cup Sliced Black Olives Place chicken and green chili enchilada sauce in small Crockpot and cook for 3-4 hours on high. Turn off Crockpot and shred chicken, leaving in sauce. Set aside, cool and/or refrigerate until ready to assemble. In nonstick skillet heat Olive Oil and onions. Cook onions over medium heat until caramelized (10-12 minutes). Stir occasionally to prevent sticking. Add onions to chicken mixture, but do not wash pan. In same pan, add tomato sauce, chicken broth, cumin, garlic and salt and bring to a boil. Reduce to a simmer and add heavy whipping cream to mixture. Cook for an additional 4-5 minutes or until thickened slightly. Assemble casserole starting with tortillas, chicken, cheese, olives then sauce. Use ⅓ of each item finishing with sauce and extra cheese & olives on top. Bake at 350 degrees for 30-35 minutes or until golden brown and bubbly