1 1/2 pounds boneless skinless chicken breasts ▢28 ounce can Las Palmas mild green enchilada sauce ▢12 corn tortillas cut into one inch strips ▢3 cups grated cheddar cheese divided ▢1 cup black olives sliced ▢sour cream for serving
Place the chicken breasts in a crock pot, followed by the enchilada sauce. Low heat for eight hours, or excessive heat for four hours.
Using two forks, shred the chicken in the crock pot. Combine the tortilla segments with the enchilada sauce and chicken.
Stir in 1/2 cup of olives and 1 cup of cheese to combine. Olives and the remaining cheese are scattered on top.
Cover and continue to cook on low for 40-60 minutes.
Allow the dish to stand for ten minutes after removing the cover. Hot, garnish with sour cream.