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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Easy Crock Pot Chicken Enchiladas Recipe

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This recipe for Easy Crock Pot Chicken Enchiladas is from Slayton 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:  
Crock pot ingredients:
4 whole chicken breasts (frozen)
1 can cream of chicken soup (family size)
1 can cream of mushroom soup (regular size)
1 whole onion (chopped)
1 tub of frozen bueno green chile/canned/whatever you have
1 tablespoon of garlic salt


Crock pot
Tostada shells or flour tortillas
Sharp cheddar cheese

Directions:
Directions:
Put ingredients in crock pot, any order, cook on high for 6 hours. Remove chicken and chop, return chicken to mixture. Salt and Pepper to taste.

Now you have two options:
1. Use flour tortillas to make burritos, adding cheese and sour cream and serve

Layer the mixture, already cooked corn tostadas, cheese, repeat layering in a 13 x 9 (pan as you would lasagna). Bake in 350º overn until cheese is melted.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
These are the fastest enchiladas, you will love the time saver tip using the tostada shells. I hate frying corn tortillas in my house and the extra step.

 

 

 

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