Layered Crock pot Chicken Enchiladas

These are a favorite around here. I have to add that we do cook healthy food here too, but those recipes aren't that exciting...

Enjoy these!

In the a.m. put 3 or 4 boneless skinless chicken breasts in the crock pot with a little water to cover the bottom of the cooker. Add a package of dry Italian seasoning. Let cook for an hour or 2 and add 1 small diced onion, and a small can of diced green chillies. Let the chicken simmer for about 2 more hours. It is done when you can shred it easily with a fork.

When the chicken is done, take it out of the crock pot and put it in a bowl with 1 package of cream cheese-and set aside.

In the crock pot you will layer the next ingredients in this order.

1 can of red enchilada sauce. (I actually use a large can and do about 3/4 of it.)

1 Package of tortillas, ripped into strips. I use flour, but use whatever floats your boat. They should just rest on the enchilada sauce

Then add 1 can of cream of mushroom soup.

Then add your shredded chicken/cream cheese mixture

Then add a bag of the cheese of your choice

Next add sliced olives and green onion

And let them all simmer for the day.

EDIT: I have been making these with green enchilada sauce lately, and it is even better.

Serve with tomatoes and a side of sour cream. I'm warning you, they will make your house smell delicious, and your mouth water!!