How to Make Chicken Enchilada Casserole in a Slow Cooker

Ingredients

• 20 corn tortillas
• 1 3 to 4 lb. chicken
• 1 medium onion (finely chopped)
• 1 Tbsp oil
• 1 10 3/4 oz. can cream of mushroom soup
• 1 10 3/4 oz. can cream of chicken soup
• 1 cup sour cream
• 10 oz. green enchilada sauce
• 1 4.5 oz. can diced green chilies, peeled (diced green chilies)
• 3 Cups cheddar cheese (shredded)

Instructions

1. 1

   Boil chicken. Shred meat and discard bones and skin.

2. 2

   Saute onion in oil in saucepan until translucent. Stir in soups, sour cream, green enchilada sauce, and chilies. Heat until warm.

3. 3

   Tear tortillas into small, bite-sized pieces.

4. 4

   Create layers by placing half of tortillas, then chicken then sauce then cheese in slow cooker.

5. 5

   Repeat until you run out of ingredients. End layers with cheese.

6. 6

   Place lid on slow cooker

7. 7

   Cook on Low 5-6 hours (or on high 2-3 hours)