Crock Pot Mexican Chicken Enchilada Filling |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 8 |
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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. 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.
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