"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
3-4 lbs cooked chicken (I use 1 1/2 deli chickens) 1 med onion, finely chopped 1 tblsp oil 1 can cream of mushroom soup 1 can cream of chicken soup 1-1/2 cup sour cream 19 oz can green enchilada sauce 7 oz can diced green chiles 1 sm can sliced black olives 20 corn tortillas cut into bite size pieces 4+ cups shredded Mexican blend cheese
Chop/shred chicken. Divide into 3 equal servings. Saute onion in oil until translucent. Stir in soups, sour cream, enchilada sauce and chiles. Heat until warm. In slow cooker, layer 1/4 sauce, 1/3 chicken, 1/3 tortilla pieces, 1/4 cheese, 1/3 olives, alternating layers. Finish with sauce and cheese on top. Cover and cook on low 5-6 hours or high 2-3 hours
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