Slow Cooker Chicken Enchilada Casserole

1.5 lbs. boneless skinless raw chicken breasts (don't use any more than 1.5 pounds, the casserole will seem dry if you do).

28 oz. can Red Enchilada Sauce I use El Pato Brand or Los Palmas

subheading: Add these items at the end:

10 corn tortillas I use a 10-12 oz. package of soft corn tortillas.

2 cups grated cheddar cheese divided

3.8 oz. can black olives divided

Directions at themagicalslowcooker.com

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