"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Slow Cooker Enchiladas Recipe

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This recipe for Slow Cooker Enchiladas, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce McDuffie
Added: Friday, May 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (19 oz) can enchilada sauce
6 boneless chicken breast halves
2 cans cream of chicken soup
1 small can sliced black olives
c chopped onion
1 (4 oz) can chopped mild chilies
16 to 20 corn tortillas
16 oz sharp cheddar cheese, shredded

Directions:
Directions:
Cook chicken in simmering water or in the oven until no longer pink. Cool and shred. Place soup, olives, chilies and onions in a medium bowl. Mix until incorporated. Cut tortillas in wedges. Layer slow cooker with enchilada 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.

Number Of Servings:
Number Of Servings:
Serves 8 to 10.

 

 

 

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