Chicken Enchilada Crockpot Casserole
1 pound shredded chicken breast
10 corn tortillas
2 cans cream soup of choice (mushroom or chicken are best)
1 can enchilada sauce
1 can of mushrooms
1 can of green chilies
8 oz shredded cojack cheese
Put all sauces, chicken and veggies in crock and stir. Slice tortillas in half and then in strips (I use a pizza cutter) and stir into sauce mix. Top with cheese and bake on high for 2-3 hours until cheese is very bubbly.
Now THAT sounds good… and easy!
It is super easy but the best part is it is a great way to use up leftover chicken or if you are in a hurry use a precooked chicken from the deli
Wishing I had a crock pot right now!
Deborah
browncoucheventsATgmailDOTcom
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Ooooh, this sounds good! It combines two of my favorites – Mexican food and a crock pot! Thanks for sharing.
Ethel
I always love finding a new crock recipe! Thanks!
sounds good & easy, I love finding new crock pot recipes too. thanks for sharing!