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Title: Crock Pot Chicken Enchiladas Categories: Crockpot, Poultry, Mexican Yield: 1 Servings 1 lg Can enchilada sauce 4 Chicken breasts 2 cn Cream of chicken soup 1 sm Can sliced black olives 2 Dozen corn tortillas 1 Chopped onion 1 pk Sharp cheddar cheese; grated Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in wedges. Layer crock pot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cook on low temperature all day in crock pot. Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland |