Chicken Crockpot Enchilada Recipe II

Chicken Crockpot Enchilada Recipe II

2 canned “cream of chicken” soup
2 dozen of corn tortillas
1 pkg of Cheddar cheese (sharp)
1 pc of onion; minced
1 canned Enchilada sauce (large)
4 pcs of chicken breast fillets; boiled & shredded
1 tsp of butter – for greasing
1 can of black pitted olives (small); sliced

Combine cream of chicken soup, onions, and olives in a medium-sized bowl. Mix well. Set aside. Divide each tortilla into wedges. Set aside.

Grease the crockpot with butter. Form a bed of tortillas on the bottom of the crockpot. Top it with soup mixture, to be followed by a layer of shredded chicken, soup mixture, and then cheese. Repeat layers using remaining ingredients. Cover with lid. Set heat to low. Cook for 6-8 hours.

>> Chicken Crockpot Enchilada Recipe II