Crockpot Chicken Enchiladas
Source of Recipe
List of Ingredients
4 cups cooked, cubed chicken
1 can cream of chicken soup
1 cup sour cream
1 10 oz. can Rotel tomatoes or 1 ¼ cups salsa
6 whole wheat flour tortillas
2 to 3 cups of grated cheese, cheddar or Monterey Jack or a combo
Mix chicken, soup, sour cream, and Rotel or salsa together. Spray
your crock pot with non-stick spray and lay 2 large tortillas on the
bottom. Then layer 1/3 the chicken mixture and then 1/3 the
cheese. Repeat with layers two times again starting with the
tortillas and ending with the cheese. Cook on low for 6 hours.
Serve with extra salsa, chips or corn bread and a salad.