Ingredients

The following ingredients have 7 Servings
  • 10 oz Can Green Enchilada Sauce
  • 16 oz Tub Sour Cream
  • 12 8 inch Flour Tortillas
  • 3 Cups Cooked Chicken (shredded)
  • 2 Cups Cheddar Cheese (shredded)
  • 8 oz Sliced Olives (drained (2 - 4 oz cans))

Instruction

  • Mix together enchilada sauce and sour cream.
  • Spread a very thin layer of the mixture on the bottom of the crock.
  • (Layer Begins) Spread 4 tortillas on the bottom of the crock.
  • Spoon a generous layer of sauce on top of tortillas.
  • Top with half of chicken, a third of olives and a third of cheese. (End Layer)
  • Repeat layer.
  • Top with last 4 tortillas and cover with remaining sauce, cheese and olives.
  • Cover and cook on high for 1 1/2 to 3 hours until cheese and sauce is nice and bubbly.