Yield: 1 Servings
|1 large||Can enchilada sauce|
|2 cans||Cream of chicken soup|
|1 small||Can sliced black olives|
|2||Dozen corn tortillas|
|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