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Ingredients
1 1/2 Pounds chicken thighs, boneless, skinless
1 (28 oz) Can red enchilada sauce
10 Flour tortillas
3 Cups grated cheddar cheese, divided
1 (3.8 oz) Can black olives, divided
Sour cream, for topping
Instructions
Put chicken and the enchilada sauce in your crockpot. Cover and cook on HIGH for 3 hours or LOW for 5 hours. Shred the chicken with 2 forks right in the crockpot.
Cut the tortillas in to strips, add to chicken and sauce and stir to combine well.
Add 1 cup of cheese and half the olives into the sauce and chicken mixture, stir again.
Flatten the mixture slightly and add the rest of the cheese and the olives on top.
Cook on LOW for about 45 minutes longer.
Serve topped with sour cream.