If you love Mexican flavors, and want quick and easy to put together, this is the right dish for you. Put it on before you leave for work, and have a wonderful meal ready and waiting when you get home. 
What You Need:
3 T canola oil
4 lg. chicken breast
1 (19 oz) can of enchilada sauce
2 (11 oz) cans cream of chicken soup
1 (4.25 oz) can black olives, sliced
2 dozen corn tortillas
1 lg. onion, chopped
1 (8 oz) pkg. taco style cheese
How to Make It:
Place a large skillet over medium heat and add the oil. Once the oil is heated add the chicken. Cook about 5 minutes per side. Remove and allow to cool. Once the chicken has cooled it can be shredded.
Cut the tortillas into 8 wedges per tortilla.
In a large mixing bowl combine the soup, olives and onions. Begin layering in the crock pot with the enchilada sauce on the bottom. Then add the tortillas, soup, chicken and the cheese in that order. Continue layering in that order to the top being sure to end with the cheese. Cover and cook on low temperature 7 hours.
Tip: This is best served in a bowl and topped with sour cream or guacamo
This fantastic dish would be a great meal for a Friday night… do you have your weekly meal plan done? If not, why not? It makes life so much easier. You always know the answer to the question “What’s for dinner”, you save money, and it’s so much more likely to get a home cooked meal on the table. If you need help with meal planning, feel free to take a look at some of my weekly meal plans and use them for yourself!
