Adie's Cheesey Chicken Crockpot Enchiladas Recipe

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Adie's Cheesey Chicken Crockpot Enchiladas

EIGHTY ASKINS

By
@Eighty

My husband and children absolutely love this for dinner! I garnish this dish with avocado slices and a dollop of sour cream. It's always a hit and we always eat the left overs and share with neighbors!


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Rating:

Comments:

Serves:

a lot of people if large crock pot

Prep:

20 Min

Cook:

4 Hr

Ingredients

1 Large can(s)
red enchilada sauce
1-2
rotisserie chickens shredded
2 can(s)
cream of chicken soup
1 small can(s)
sliced black olives
2 dozen
corn tortillas sliced into fours
1
chopped onion
1 medium can(s)
mild green chile's
1 pkg
sharp cheddar cheese (or more which i use)
sour cream (to garnish)
avocado (to garnish)

Directions Step-By-Step

1
First shred chicken and set aside.
Mix Soup, olives, onions (chopped) and green chiles in a large bowl.
2
Then layer the crockpot in this order:
Sauce, tortilla pieces covering the enchilada sauce completely, soup mixture, shredded chicken and then shredded cheese (lots of it). Then start over until your at the top of the crock pot. End with shredded cheddar).
3
Garnish with a dollop of sour cream and sliced avocados.
4
Cook in crock-pot on low for a few hours...3 or 4 hours to heat it all up and melt all layers with cheese. Or on High for a couple of hours in the crock-pot.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy