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 guacamole.