Monday, January 19, 2009

Crockpot Chicken Enchilada's

2 Cans of Cream of Chicken soup
1 regular size of sour cream
1 small can of green chile's
corn tortilla's
3 cooked chicken breasts (I use canned because it is easier)
Grated Cheese
Olives (optional)

Mix the sour cream, cream of chicken soup and green chile's together. Spread some of the mixture on the bottom of the crockpot. Break up 3 corn tortilla's and layer on top of that. Next put chicken on top of that. Repeat those steps two more times. Put any remaining sauce on top. Put desired amount of grated cheese on top of that and the olives if you want. Cook for 4 hours on high or 6 on low.

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