Crock Pot Chicken Enchiladas, Delicious Chicken Enchiladas Recipe Layered In A Flavorful Creamy Sauce And Cooked Slow To Perfection.
1 large can (19 ounces) enchilada sauce
6 boneless chicken breast halves
2 cans cream of chicken soup
1 small can sliced black olives
1/2 cup chopped onion
1 can (4 ounces) chopped mild chile peppers
16 to 20 corn tortillas
16 ounces shredded sharp Cheddar cheese
Cook chicken and shred. Mix soup, olives, chile peppers, 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. Cover and cook on LOW for 5 to 7 hours.
Makes 8-10 Servings