Slow Cooker Chicken Enchilada Casserole

This has got to be one of the easiest recipes I've ever made! At first, we wondered if it was going to be very good because it seemed really liquid-y. But after you add in the tortillas and cheese, it thickens up quite a bit. It really tastes just like chicken enchiladas. Delicious!!

Ingredients:
3 chicken breasts
2 (10 oz) cans of red enchilada sauce
10 corn tortillas
2-3 cups cheddar cheese, shredded (divided)
1 (3.8 oz) can olives, sliced (divided)

Directions:
Add chicken and enchilada sauce to slow cooker and cook on low 6-8 hours.
Shred chicken using forks. (I shredded them right in the slow cooker - easy!)
Slice tortillas into strips - a pizza cutter works great - and add to chicken and sauce. Stir.
Add 1 cup cheese, half the olives, and stir again.
Top with remaining cheese and olives. Continue to cook 30-60 minutes longer or until cheese is all melted and bubbly.

Serve with lettuce, sour cream, or any other toppings you would like. Enjoy!

                  

These pictures do not do it justice at all. It looks like a sloppy mess but tastes amazing! We only have 2 kids left at home now, so we had tons of leftovers. I just pulled the dish out of the cooker and stuck it in the refrigerator. Then, a couple days later I popped it back in and heated it up. I thought the tortillas would be all soggy and gross but it was almost better the second time. We will definitely be making this again!