South of the Border Chicken Corn Tortillas

Ingredients

• 3 teaspoons canola oil
• 4 lg. chicken breasts
• 1 (19 oz) can of La Victoria enchilada sauce
• 2 (11 oz) cans Health Valley Cream of Chicken soup (or your preferred gluten free brand)
• 1 (4.25 oz) can black olives, sliced (optional)
• 2 dozen Mission Corn Tortillas
• 1 lg. onion, chopped
• 1 (8 oz) pkg. shredded Kraft cheese

Instructions

1. Place a large skillet over medium heat and add the oil.  Then add the chicken. Cook about 5 minutes per side. Remove and allow to cool.
2. Once the chicken has cooled it can be shredded.
3. Cut the tortillas into 8 wedges per tortilla.
4. In a large mixing bowl combine the soup, olives and onions.
5. Begin layering in the crock pot with the enchilada sauce on the bottom.
6. Then add the tortillas, soup, chicken and the cheese in that order.
7. Continue layering in that order to the top being sure to end with the cheese.
8. Cover and cook on low temperature 7 hours.
9. Serve in a bowl and topped with sour cream or guacamole.