A true one-pot slow cooker meal with chicken, enchilada sauce, tortillas, and cheese – perfect for busy days.

Scale

1.5 lbs boneless skinless chicken breasts

28 oz red enchilada sauce

10 corn tortillas

2 cups grated cheddar cheese, divided

3.8 oz black olives, divided

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1. Place chicken and enchilada sauce in slow cooker.

2. Cook on HIGH 4 hours or LOW 6–8 hours.

3. Shred chicken with two forks in the cooker.

4. Add tortilla strips, 1/2 cheese, and half olives.

5. Flatten mixture and top with remaining cheese and olives.

6. Cook on LOW 40–60 minutes more.

7. Top with sour cream before serving.

Use corn tortillas for best texture.

Try green enchilada sauce for variation.

Rotisserie chicken shortens cook time.