“Great for reunions or potluck--always a big hit. I fix this a lot on Sunday mornings for a great lunch after church.”
READY IN:
4hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 cup cooked chicken, chopped
  • 2 (20 ounce) cans enchilada sauce
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 12 corn tortillas, cut into quarters
  • 2 cups shredded cheese

Directions

  1. Spray bottom of crock pot with Pam.
  2. Pour 1/2 can of enchilada sauce on bottom.
  3. Place a layer of tortillas on bottom.
  4. In a small mixing bowl, mix chicken and soup.
  5. Spread half chicken mix on top of tortillas.
  6. Sprinkle with 1/2 cup cheese.
  7. Repeat layers.
  8. Top with remaining tortillas, enchilada sauce and cheese.
  9. Cover and cook on low for 3 to 4 hours.

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