• Add chicken, beer, butter, garlic, apple, garlic powder & salt & pepper to slow cooker.
• Cook on high for 5-6 hours until you are easily able to shred chicken.
• When done cooking- Use slotted spoon & transfer the chicken to separate bowl.
• Shred chicken with 2 forks. Ladle a couple cups of liquid from slow cooker over chicken to keep moist.

Preheat oven to 350.

• Spray 2- 9x13 glass baking pans.
• Heat your refried beans.

To assemble your enchiladas

• Stack 5 tortillas on a plate with a paper towel underneath, on top & in-between each one.
• Microwave for 60 seconds. This makes the tortillas soft & flexible.
• Working quickly add a scoop of chicken, then beans, then cheese & roll. Place in prepared pan.
• Repeat for all 20 tortillas.
• Pour enchilada sauce over the top of both pans of enchiladas.
• Top with remaining meat, cheese & olives.
• Bake for 30-35 minutes. Remove.
• Let sit 5 minutes before serving.