Crock Pot Chicken Enchilada

READY IN: 4hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup cooked chicken, chopped
  • 2
    (20 ounce) cans enchilada sauce
  • 1
    (10 1/2 ounce) can cream of chicken soup
  • 12
    corn tortillas, cut into quarters
  • 2
    cups shredded cheese
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DIRECTIONS

  • Spray bottom of crock pot with Pam.
  • Pour 1/2 can of enchilada sauce on bottom.
  • Place a layer of tortillas on bottom.
  • In a small mixing bowl, mix chicken and soup.
  • Spread half chicken mix on top of tortillas.
  • Sprinkle with 1/2 cup cheese.
  • Repeat layers.
  • Top with remaining tortillas, enchilada sauce and cheese.
  • Cover and cook on low for 3 to 4 hours.
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