Chicken Enchilada Casserole (Crock Pot) YUM!

CHICKEN ENCHILADA CASSEROLE
(Crock Pot Recipe)

3-4 Lbs chicken
1 medium onion, finely chopped
1 Tablespoon oil
10 ¾ oz can cream of mushroom soup
10 ¾ oz can cream of chicken soup
1 Cup sour cream
10 oz can green enchilada sauce
4.5 oz can peeled and diced green chilies
20 corn tortillas
3 Cups shredded cheddar cheese

Boil chicken, shred meat

Saute onion in oil in a saucepan until clear, stir in soups, sour cream, green enchilada sauce and chilies. Heat until warm.

Tear tortillas into bite sized strips

Layer half of the sauce, chicken, tortillas and cheese in a slow cooker, alternating layers. Repeat, ending with cheese and sauce.

Cover and cook on Low 5-6 hours or on High for 2-3 hours

Note: Can substitute red enchilada sauce for green. I also used a can of Rotel diced tomatoes and chilies for the can of green chilies.

Note more: Here's a picture of a tupperware ration of leftovers that I gave to my son. He's still eating it.

Take a look at the following supper: 9.25 Rating - and this is a left over!



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