SLOW COOKER CHICKEN ENCHILADA CASSEROLE

SLOW COOKER CHICKEN ENCHILADA CASSEROLE 1 1/2 pounds boneless skinless raw chicken breasts 28 ounces can Red Enchilada Sauce or El Pato Brand Ingredients to add at the end: 10 corn tortillas or use an entire 11.7 oz bag (soft tortillas NOT chips) 2 cups grated cheddar cheese divided 3.8 ounces can black olives divided Place the chicken breasts in a slow cooker. Pour the enchilada sauce over the chicken breasts. Cover the slow cooker and cook for 4 hours on high heat or 8 hours on low heat. Shred the chicken breasts using two forks. Add in the strip-cut tortillas and stir until well combined. Add in ½ cup of cheese and olives. Stir until well combined. Press the mixture gently to flatten it out. Sprinkle the rest of the olives and cheese on top. Cover and cook for another 40-60 minutes on low heat. Top each serving with sour cream if you prefer.