adie's cheesey chicken crockpot enchiladas
(1 rating)
No Image
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!
►
(1 rating)
yield
serving(s)
prep time
20 Min
cook time
4 Hr
Ingredients For adie's cheesey chicken crockpot enchiladas
-
1 Large canred enchilada sauce
-
1-2rotisserie chickens shredded
-
2 cancream of chicken soup
-
1 small cansliced black olives
-
2 dozencorn tortillas sliced into fours
-
1chopped onion
-
1 medium canmild green chile's
-
1 pkgsharp cheddar cheese (or more which i use)
-
sour cream (to garnish)
-
avocado (to garnish)
How To Make adie's cheesey chicken crockpot enchiladas
-
1First shred chicken and set aside. Mix Soup, olives, onions (chopped) and green chiles in a large bowl.
-
2Then 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).
-
3Garnish with a dollop of sour cream and sliced avocados.
-
4Cook 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Adie's Cheesey Chicken Crockpot Enchiladas:
ADVERTISEMENT
ADVERTISEMENT