South of the Border Chicken Corn Tortillas

Hot summer nights, relaxing with a glass of red in the garden? Our South of the Border Chicken Corn Tortillas will provide a yummy, nutritious meal. This meal needs to be put in the crock pot / slow cooker or casserole dish and slow baked for 7 hours. What You Need:

• 3 Tsp canola oil
• 1  large chicken breast per person
• 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) packet  taco style cheese

Equipment:

• Skillet
• Slow cooker

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 (120 degrees) for 7 hours.

Finishing touch - This is best served in a bowl and topped with sour cream or guacamole and a rich red.