Monday, July 14, 2008

Crockpot Chicken Enchilada Casserole

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.

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