Crock Pot Chicken Enchilada |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Great for reunions or potluck-always a big hit. I fix this a lot on Sunday mornings for a great lunch after church. Ingredients:
1 cup cooked chicken, chopped |
2 (20 ounce) cans enchilada sauce |
1 (10 1/2 ounce) can cream of chicken soup |
12 corn tortillas, cut into quarters |
2 cups shredded cheese |
Directions:
1. Spray bottom of crock pot with Pam.
2. Pour 1/2 can of enchilada sauce on bottom.
3. Place a layer of tortillas on bottom.
4. In a small mixing bowl, mix chicken and soup.
5. Spread half chicken mix on top of tortillas.
6. Sprinkle with 1/2 cup cheese.
7. Repeat layers.
8. Top with remaining tortillas, enchilada sauce and cheese.
9. Cover and cook on low for 3 to 4 hours.
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