Easy Chicken Enchiladas Salsa Verde-Slow Cook

• 4 pounds boneless chicken breasts
• 2 cups yellow onions diced
• 2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• 1 package corn tortillas
• 3 cups Mexican cheese blend grated
• 1 oaxaca cheese wheel Cacique, optional
• 1 can sliced black olives

1. Make the chicken enchilada filling:nn a slow cooker, combine all filling ingredients and cook for 4 hours on low.nhen cooked, shred chicken with a fork or in a mixer with a paddle attachment.ndd any liquid from slow cooker into shredded chicken.
2. Assemble Enchiladas:nn a shallow pan, dip corn tortillas in salsa verde poured in pan.nlace a scoop or large spoon of chicken filling down the middle of the tortilla,ndd grated cheese, and a strip of mexican cheese on tortilla, roll and place seam side down in pan.nill pan with all rolled and filled tortillas.nour 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.
3. Bake 375 for 45 minutes until brown and bubbly.nerve with a side like a green salad, rice, and beans.

chicken breasts, yellow onions, ground cumin, ground black pepper, salt, corn tortillas, mexican cheese, oaxaca cheese, black olives

Taken from www.yummly.com/recipe/Easy-Chicken-Enchiladas-Salsa-Verde-Slow-Cook-1633408 (may not work)