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    Crockpot Chicken Enchillada's

    Source of Recipe

    Betsy Butler

    Recipe Introduction

    This is a family favorite and always a hit at potlucks! Rich and creamy without the guilt!

    List of Ingredients

    1 lb boneless skinless chicken breast

    1 C. 98% FF Cream of Chicken Soup

    2 Cans Red Enchillada Sauce

    1 1/4 C. RF Shredded Cheddar

    12 Corn Tortillas


    Spray the bottom and the sides of the crockpot with PAm

    Cook Boneless Skinless Breast, let cool and chop finely

    In a small mixing bowl mix the chicken with the cream of chicken soup.

    Cut the corn tortillas into quarters.

    Pour 1/3 of the can of Enchillada sauce on the bottom of the crockpot

    Place 12 pieces of the corn tortillas on the bottom

    Layer with 1/3 of the chicken/soup mixture

    Pour another 1/3 of the enchillada sauce on top of the chicken

    Sprinkle 1/4 C. RF Cheddar on top

    Repeat twice

    The top layer pour the remaining enchillada sauce and cheese

    Cook on low 4-6 hours

    Serves 8@ 5pts each (someone may want to run this through to double check the points)




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