4-6 boneless skinless chicken breasts (crockpot with 1/2 bottle of chunky salsa for 4-6 hours on high)
24 oz chunky mild salsa
28 oz red or green enchilada sauce mild
16 oz sour cream
8 oz Mexican blend shredded cheese
12 flour tortilla shells
3.8 oz sliced black olives
Preheat oven to 350 degrees. Shred chicken. In the bottom of the 9x13 pan pour enough enchilada sauce just to cover the bottom of the pan. Open a tortilla shell, spread with some sour cream, fill with chicken mixture, Roll, Place in pan. Repeat until pan is full. Cover with enchilada sauce, salsa, cheese, and olives (optional). Bake 30 minutes.
Sadie YW Leader
