Crock-Pot Chicken Enchiladas

Submitted by United Church of God on Wed, 2011-05-25 17:42
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Description

Layer it and leave it enchilada casserole, delicious and savory.

Summary

Yield
Servings
Source

An Knea, Princeton, WV; Susan Blumel-Berg, Jackson, WY

Prep time4 hours

Ingredients

12 corn tortillas (or flour tortillas)
1⁄2Poundcheddar cheese
1 chicken (stewed, deboned)
1Cangreen chilies (4 ounces, diced)
1Canblack olives (4 ounces, chopped, optional)
1 onion (chopped)
1Cancream of chicken soup
1⁄4Teaspooncumin (optional)
1Pinchcayenne (optional)
1 1⁄2Canwater (soup cans)

Instructions

Tear tortillas into bite-sized pieces and set aside. Grate cheese and set aside. Cut chicken into bite-sized pieces and set aside. In a medium-sized bowl, combine chicken, chilies, olives, onion, cream of chicken soup, cumin and cayenne. Layer into the Crock-Pot: 1/3 of the tortillas, 1/3 of the chicken mixture, 1/3 of cheese. Repeat layers until everything is in the Crock-Pot. Pour water over the top. Heat 3 to 4 hours. If possible heat on high for one hour then turn to low. Serves 4-6.

Notes

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