Crock Pot Chicken Enchiladas
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.
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INGREDIENTS
Nutrition- 1(28 ounce) can red enchilada sauce
- 4
- 2(10 1/4 ounce) cans cream of chicken soup
- 1(4 ounce) can diced green chilies
- 18small corn tortillas
- 1
- 1(8 ounce) package shredded Mexican blend cheese
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DIRECTIONS
- 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.
- Cook in crockpot on low temperature for 4-5 hours.
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