My husband and children absolutely love this for dinner! I garnish this dish with avocado slices and a dollop of sour cream. It's always a hit and we always eat the left overs and share with neighbors!
1First shred chicken and set aside.
Mix Soup, olives, onions (chopped) and green chiles in a large bowl.
2Then layer the crockpot in this order:
Sauce, tortilla pieces covering the enchilada sauce completely, soup mixture, shredded chicken and then shredded cheese (lots of it). Then start over until your at the top of the crock pot. End with shredded cheddar).
3Garnish with a dollop of sour cream and sliced avocados.
4Cook in crock-pot on low for a few hours...3 or 4 hours to heat it all up and melt all layers with cheese. Or on High for a couple of hours in the crock-pot.