Crockpot Chicken Enchiladas
Ingredients:
1 can cream of chicken soup
1 (8 oz.) container sour cream
1 (4.5 oz) can of chopped green chiles
2 cups cooked chicken
I normally boil some chicken once a month and freeze it
You can also use the grilled ready chicken strips-just cut them up-no need to cook since they already are
1 can corn (drained)
1 can enchilada sauce
10-12 corn tortillas (ripped up into small pieces...doesn't need to be tiny)
2 cups shredded cheddar cheese
Directions:
Make sure your chicken is chopped up
Mix up the crm of chicken soup, sour cream and green chiles in a separate bowl
Stir in the chicken and corn
Pour half the can of enchilada sauce in the bottom of the crockpot
Layer half the tortilla shells over the sauce
Spread half of the soup, sour crm, green chile, chicken and corn mixture on top
Throw in half of the cheddar cheese
Repeat-enchilada sauce, tortilla shells, soup mixture, cheddar cheese
Cover and cook on LOW 4-6 hours
I serve this with fruit and tortilla chips. Yummy!
-Megan
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