8 oz. can red enchilada sauce
8 oz. can Cream Of Mushroom Soup
1 can diced tomatoes w/green chilies
1 jar garden vegetable or black bean salsa
1/2 small white onion, diced
4 chicken breasts or thighs, boiled and shredded
8 oz. shredded four cheese Mexican cheese blend
1-2 pkgs small round corn tortillas, cut into strips

Cook in Crock-Pot 4-8 hours.

Coat Crock-Pot with non stick oil. Combine soup, tomatoes, Enchilada sauce, onion, and salsa in a bowl. Stir together. Place a thin layer of soup blend in Crock-Pot, layer tortilla strips on top of sauce, 3 tortilla layers total.

Place 1/2 of the shredded chicken on top of tortillas. Sprinkle 1/2-1 cup shredded cheese on top. Pour 1/2 sauce mixture on top. Repeat layers one more time with more shredded cheese on top and diced black olives to finish it off!

Serve with sour Cream and Guacamole.

Submitted by: Gina W.