Adie's Cheesey Chicken Crockpot Enchiladas
1 Large can(s)red enchilada sauce
1-2rotisserie chickens shredded
2 can(s)cream of chicken soup
1 small can(s)sliced black olives
2 dozencorn tortillas sliced into fours
1 medium can(s)mild 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
- First shred chicken and set aside.
Mix Soup, olives, onions (chopped) and green chiles in a large bowl.
- 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).
- Garnish with a dollop of sour cream and sliced avocados.
- 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.