Crock Pot Chicken Enchiladas

Name: Crock Pot Chicken Enchiladas
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: 8 serving(s)
Ingredients: 1 lb boneless skinless chicken breast; 2/3 ounce italian seasoning; 1 onion; 6 ounces green chilies; 12 ounces red enchilada sauce; 10 flour tortillas; 10 ounces cream of mushroom soup; 1 (8 ounce) package cream cheese; 2 cups Mexican blend cheese; 4 ounces olives, chopped

Submitted by Chef #410760

"smells great, tastes great, and easy!!! I think the cream cheese is a great added bonus! Found it in an old church cookbook."

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Ready In:: 7hrs 20mins
Ingredients:: 10
Serves:: 8

ingredients

1 lb boneless skinless chicken breast
²⁄₃ ounce italian seasoning
1 onion
6 ounces green chilies
12 ounces red enchilada sauce
10 flour tortillas
10 ounces cream of mushroom soup
1 (8 ounce) package cream cheese
2 cups Mexican blend cheese
4 ounces olives, chopped

directions

add a small amount of water to the bottom of your crock pot, then add the chicken breasts, Italian seasoning, onion, and green chiles. cook on medium for 4-6 hours. The chicken should be tender enough to shred. Take it out of the crock pot into a large bowl and mix it with the cream cheese and set aside.
In the crock pot pour enchilada sauce. Then rip the tortillas into strips and set in the sauce.
Layer the rest of the ingredients in this order- cream of mushroom soup, chicken, cheese, and the olives on the top.
Let this cook for an hour or two and serve. Great with Sour cream on top.