Chicken Enchilada Casserole

This is one of my favorite leftover chicken recipes. I have another one that's good that I call White Girl Enchiladas, but I'll make that one next time I have leftover chicken. We have bible study on Thursday nights, so I like doing crockpot dinners so there aren't a ton of dishes to be done before we have to leave. I'm going to have to break out my crockpot cookbooks more often as I haven't used them in awhile and flipping through to find this one, there were some good sounding recipes!

Chicken Enchilada Casserole
3-4 lb. chicken
2 medium onion, finely chopped
1 Tbsp oil
10-3/4 ounce can cream of mushroom soup
10-3/4 ounce can cream of chicken soup
1 cup sour cream
10 ounce can green enchilada sauce
4.5 ounce can peeled, diced green chilies
20 corn tortillas
3 cups shredded cheddar cheese

Boil chicken. Shred meat and discard bones and skin. Saute onion in oil until translucent. Stir in soups, sour cream, enchilada sauce, and chilies. Heat until warm. Tear tortillas into bite size pieces.

Layer half of sauce, chicken, tortillas, and cheese in slow cooker, alternating layers. Repeat, ending with cheese and suace.

Cover and cook on low 5-6 hours or high 2-3 hours.

*****

Okay, I have never boiled a chicken and honestly have no intention of ever doing that. As some of you know, I have enough issues with whole chickens and all the bones and gross stuff. It's really amazing at all that I even cook whole chickens. Anyway, I always use leftover chicken for this. And I don't like chopping onions, so ours doesn't have any. I also don't like corn tortillas, so I used about 8 flour tortillas (taco size).

I peeked into the crockpot, and it's looking a little runny. It's not usually like that, so I'm not sure what the problem is. I kept it on high with the lid off for awhile then turned it off and kept the lid off to see if that would help thicken the sauce a little.