Crock Pot Chicken Enchiladas

By Joyce Heddin on August 26, 2011

25 Characters Max

Enter Time:

:
:
Start

You can create up to five timers

Ingredients

    1. 4 cups cooked chicken, cubed
    2. 1 (10 3/4 ounce) cans cream of chicken soup
    3. 1 cup sour cream
    4. 1 (10 ounce) cans Rotel Tomatoes or 1 1/4 salsa
    5. 9 corn tortillas
    6. 3 cups Mexican blend cheese

Directions

  1. Mix chicken, soup, sour cream and Rotel together. Spray your crock pot with non-stick spray or use crock pot liner and lay 3 tortillas on the bottom. Then layer 1/3 of the chicken mixture and 1/3 of the cheese. Repeat the layers two more times starting with tortillas and ending with cheese.Cook on low for 6 hours. Serve with chips or cornbread and a salad.
 
© 2013 Scripps Networks, LLC. All Rights Reserved.