(15) thigh, boneless, skinless chicken thighs or breasts
1 (26 oz) can condense cream of chicken soup
3 ½ cups shredded Monterey Jack cheese
1 (10 oz) can slice black olives
(1) bunch chives for garnish
(1) pinch black pepper to taste
(2) cloves garlic, chopped
1 (16 oz) container sour cream
1 (7 oz) can dice green chile peppers
(15) eaches flour tortillas
Add and place chicken in a pot, cover with water, and let it boil over high heat, continue boiling until the chicken is done for 10 minutes. Drain, allow the chicken to cool, and cut into small pieces.
Put chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.
Use a non-stick cooking spray, and spray the inside of the slow cooker.
Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Then arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese, and then add black olives on top.
Cook it for 3 to 4 hours on a low setting. Add chives on top.
