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White chicken enchilada slow cooker casserole
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| 15 boneless skinless thighs or breasts | |
| 1 (26oz) can | cream of chicken soup |
| 2 cloves | garlic chopped |
| 1 (16 oz) container | sour cream |
| 1 (7oz) can | green chile peppers |
| 15 | flour tortillas |
| 3 1/2 cup | shredded Monterrey jack cheese |
| 1 10oz can | sliced black olives |
| Chives, (optional) | |
| Black pepper to taste | |
1. Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done. Drain, allow chicken to cool and then cut into small pieces.
2. Place chicken pieces into a large bowl. Stir in soup, garlic, sour cream, and green chiles.
3. Spray the inside of the slow cooker with non stick spray.
4. Tear tortilla into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Then layer the chicken mixture over the tortillas. Repeat
5. Top with black olives and cook on low setting for 3 to 4 hours.
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