3 to 4 lbs. Chicken (cooked and shredded)
1 Med. Onion (minced)
1 TB. Oil
2 Cans cream of chicken soup
1 C. Sour cream
10 oz. Can green enchilada sauce
4.5 oz Can green chillies
20 Corn tortillas
3 c. Cheddar cheese
Cook chicken & shred.
Combine in a bowl soup, onion,
sour cream, green enchilada sauce, & green chillies.
Tear enchiladas into bite size pieces.
In crock-pot layer sauce, chicken, tortillas, & cheese.
Alternate layers and end with sauce & cheese.
Cover; cook 5 to 6 hrs on high or 2 to 3 hrs on low
I have found these don't need to cook as long. Watch
them so they don't burn!
This has become our favorite chicken enchilada recipe!
1 comment:
I made this for dinner tonight and Cam loved it. He asked me to put it in my rotation. Thanks Paulette.
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