Crock Pot Mexican Chicken Enchilada Filling

Submitted by planetsbestcook

"I got this recipe from my sis-in-law and it is yummo! Very easy to put together and even easier to eat. Ha ha. I tastes like chicken enchiladas without having to do all the work."

 

• Ready In: 6hrs 10mins
• Ingredients: 7
• Serves: 8

ingredients

• 2 lbs boneless skinless chicken breasts, cubed
• 16 ounces salsa
• 1 (10 1/2 ounce) can cream of chicken soup
• 2 cups grated cheese
• 2 cups tortilla chips, crushed
• tortilla
• sour cream

directions

1. Place the cubed chicken in the bottom of crock pot.
2. Mix the salsa and cream of chicken soup together.
3. Pour soup mixture over cubed chicken.
4. Add crushed tortilla chips on top of soup mixture.
5. Add grated cheese over the crushed chips.
6. Cook on high for 4 hours.
7. Take a potato masher and mash all the chicken into little bits inside the crock pot.
8. Stir it well.
9. Cook for 2 more hours on low.
10. Serve in tortillas with sour cream.

Reviews

[mels67530]

This is a very good base recipe. My palate prefers things a bit more spicy! Even though I used hot salsa, it just wasn't quite enough. Next time I'll kick it up a notch with some taco or other seasonings and jalapenos (which could also be done at the table as topping options).