Crock Pot Chicken Enchiladas

smells great, tastes great, and easy!!! I think the cream cheese is a great added bonus! Found it in an old church cookbook.

• Ready In: 7 hrs 20 mins
• Serves: 8

Ingredients

• 1  lb boneless skinless chicken breast
• 2⁄3 ounce  italian seasoning
• 1  onion
• 6  ounces green chilies
• 12  ounces  red enchilada sauce
• 10  flour tortillas
• 10  ounces  cream of mushroom soup
• 1 (8 ounce) package cream cheese
• 2  cups  Mexican blend cheese
• 4  ounces  olives, chopped

Directions

1. add a small amount of water to the bottom of your crock pot, then add the chicken breasts, Italian seasoning, onion, and green chiles. cook on medium for 4-6 hours. The chicken should be tender enough to shred. Take it out of the crock pot into a large bowl and mix it with the cream cheese and set aside.
2. In the crock pot pour enchilada sauce. Then rip the tortillas into strips and set in the sauce.
3. Layer the rest of the ingredients in this order- cream of mushroom soup, chicken, cheese, and the olives on the top.
4. Let this cook for an hour or two and serve. Great with Sour cream on top.