My son had a few friends over and I served this. They all went crazy for it!

Now it’s time to assemble the casserole! Evenly spread a layer of corn tortillas over the bottom of the slow cooker. Top the tortillas with a layer of the shredded chicken and enchilada sauce mixture. Finally, sprinkle with shredded cheddar cheese.
Repeat and Finish with Cheese:

Repeat the layering process with tortillas, chicken mixture, and cheese until all the ingredients are used. Make sure the final layer is a generous amount of shredded cheese for a beautiful melted topping.
Melty Perfection:

Cover the slow cooker again and cook on low heat for an additional 1-2 hours, or until the cheese is melted and bubbly throughout the casserole.
Serving Up Deliciousness:

Once the cheese is melted and the casserole is heated through, serve it hot. Top with sliced black olives for a classic enchilada touch, or add other desired toppings like diced tomatoes, green onions, or chopped cilantro for extra flavor and color. Enjoy this delicious and convenient Slow Cooker Chicken Enchilada Casserole!