Chicken Enchilada Casserole (Crock pot)
(from TopherHess’s recipe box)
Source: Jennifer Madsen
Prep time: 30 minutes
Cook time: 240 minutes
Serves 7 people
Ingredients
- 3-4 lbs chicken
- 1 med. onion , finely chopped
- 1 TBSp oil
- 2-10 3/4 oz cans cream of chicken soup
- 1 cup sour cream
- 10 0z can green enchilada sauce
- 4.5 oz can peeled, diced green chilies
- 20 corn tortillas
- 3 cups shredded cheddar cheese
Directions
-
Boil chicken, Shred meat
-
Saute onion in oil in saucepan until translucent.
-
Stir in soups, sour cream enchilada sauce, and chili’s Heat until warm.
-
Tear tortillas in to bite size pieces.
-
Layer half of sauce, chicken, tortillas, and cheese in slow cooker, alternating layers. Repeat, ending with cheese and sauce. ( I spray my crock pot with pam first so it doesn’t stick to much. )
- Cover. Cook on low 5-6 hours or on high 2-3 hours