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Slow Cooker Enchiladas Recipe

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This recipe for Slow Cooker Enchiladas is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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
½ 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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