Easy Chicken Enchiladas Salsa Verde-Slow Cook

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   ["Make the chicken enchilada filling:

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   In a slow cooker, combine all filling ingredients and cook for 4 hours on low.

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   When cooked, shred chicken with a fork or in a mixer with a paddle attachment.

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   Add any liquid from slow cooker into shredded chicken.", "Assemble Enchiladas:

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   In a shallow pan, dip corn tortillas in salsa verde poured in pan.

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   Place a scoop or large spoon of chicken filling down the middle of the tortilla,

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   Add grated cheese, and a strip of mexican cheese on tortilla, roll and place seam side down in pan.

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   Fill pan with all rolled and filled tortillas.

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   Pour remaining salsa verde on top of rolled enchiladas, sprinkle generously with grated cheese, small cubes of any Mexican Oaxaca cheese, and a can of black olives.", "Bake 375 for 45 minutes until brown and bubbly.

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    Serve with a side like a green salad, rice, and beans."]

* Per serving · 4 servings · Values may vary.

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