Crock Pot Chicken Enchiladas |
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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 8 |
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This a recipe that my family enjoys. To save time, I'll sometimes use seasoned chicken breast strips. You can also add sliced black olives, if desired. Ingredients:
1 (28 ounce) can red enchilada sauce |
4 chicken breasts (cooked and shredded) |
2 (10 1/4 ounce) cans cream of chicken soup |
1 (4 ounce) can diced green chilies |
18 small corn tortillas |
1 small onion (minced) |
1 (8 ounce) package shredded mexican blend cheese |
Directions:
1. Cook chicken and shred. Mix together the soup, green chilis and onions. Cut tortillas in wedges. Layer crockpot with 1/3 each of the sauce, tortillas, soup and chicken mix and cheese then repeat two times ending with cheese on top.
2. Cook in crockpot on low temperature for 4-5 hours.
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