Crock pot chicken enchiladas

Yield: 1 Servings

Measure Ingredient
1 large Can enchilada sauce
4 Chicken breasts
2 cans Cream of chicken soup
1 small Can sliced black olives
2 Dozen corn tortillas
1 Chopped onion
1 pack Sharp cheddar cheese; grated

Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in wedges. Layer crock pot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cook on low temperature all day in crock pot.

Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland <kirkland@...> on Nov 21, 1997

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