adie's cheesey chicken crockpot enchiladas

★★★★★ 1 Review
Eighty avatar
By EIGHTY ASKINS
from Burbank, CA

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 Review
serves a lot of people if large crock pot
prep time 20 Min
cook time 4 Hr

Ingredients For adie's cheesey chicken crockpot enchiladas

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

  • 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.

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