Crockpot Chicken Enchilada Casserole

• Meat

  • 2 Chicken breasts, cooked and cubed or shredded

• Produce

  • 2 (4.5oz cans Green chilies
  • 1 Onion

• Canned Goods

  • 1 can Cream of chicken soup
  • 1 can Cream of mushroom soup

• Baking & Spices

  • 4 cups Mexican cheese mix

• Bread & Baked Goods

  • 20 Corn tortillas

• Dairy

  • 1 1/2 cup Sour cream

• Prepared

  • 2 (10oz cans Enchilada sauce, green

Found on thecraftingchicks.com

Description

Ingredients

• 2-3 chicken breasts, cooked and cubed or shredded
• 1 can cream of chicken soup
• 2 (10oz) cans green enchilada sauce
• 20 corn tortillas
• 1 onion chopped
• 1 can cream of mushroom soup
• 1½ cup sour cream
• 2 (4.5oz) cans peeled diced green chilies
• 4 cups shredded Mexican cheese mix (can use cheddar cheese too)

Directions

• Grease a 6 quart crockpot.
• Sauté the onion in 1 tablespoon of oil in a pot until translucent.
• Stir in soups, sour cream and chilies.
• Heat until warm.
• Cut tortillas into bite size pieces.
• Layer in greased crockpot: sauce, chicken, tortillas, and cheese.
• Repeat 2-3 times.
• Cook on high 2-3 hours.
• This makes a lot so I will cut it in half if just serving my family.