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Crockpot Chicken Enchilada Casserole

4 star rating
 

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Submitted by: equinelady

 

Essentially throw everything together in the crock pot, cook and serve for a great dinner to start a fiesta.
 

Ingredients

  • 1 fryer chicken - cooked, boned & shredded
  • 6-8 corn tortillas - broken into pieces
  • 1 medium sweet onion diced
  • 1 7oz can green chile salsa
  • 1 4oz can green diced green chiles drained
  • 1 4oz can sliced black olives drained
  • 2 cups shredded cheddar/Monterey jack cheese
  • 1 can cream of chicken soup
  • 1 8oz Sour Cream

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Method

Mix well soup, salsa, olives & chilies. Lightly spray crock insert with cooking spray. Line bottom of crock pot with enough tortilla pieces to cover bottom. Add 1/3 of chicken & 1/3 of the soup/chili mixture, sprinkle with 1/3 diced onion followed by cheese. Repeat layers. Cover and cook on low for 6 - 8 hours (3 hours high). Serve with sour cream topper to taste.

 

Notes:

 

Number of Servings: 4 - 6

 

Submitted by: equinelady ()

 

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