Crockpot Chicken Enchiladas

1 large or 2 small cans of enchilada sauce (I do mild for Paul)
4 or 5 boneless chicken breasts
2 small cans of cream of chicken soup
1/2 cup chopped onion
10 corn tortillas
16 ounces sharp cheddar cheese
(The original recipe also called for 1 small can of sliced black olives and a 4 oz. can of green chilies. I chose not to put them in.)

Optional for toppings:
Sour cream
Green chili salsa


Cook (boil) chicken and shred. Mix soup and onions in a separate bowl. (If you choose to do the olives and green chilies, add it to the soup mixture.) Layer crockpot with:

1. Enchilada sauce
2. corn tortillas (ripped into wedges and pieced around to make a layer)
3. soup mixture
4. chicken
5. cheese

Repeat 2 more times. (Basically I do a third of each ingredient per layer)

Cook on low for 6 hours