adie's cheesey chicken crockpot enchiladas
(1 RATING)
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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prep time
20 Min
cook time
4 Hr
method
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yield
a lot of people if large crock pot
Ingredients
- 1 Large can red enchilada sauce
- 1-2 - rotisserie chickens shredded
- 2 cans 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 package sharp cheddar cheese (or more which i use)
- - sour cream (to garnish)
- - avocado (to garnish)
How To Make adie's cheesey chicken crockpot enchiladas
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Step 1First shred chicken and set aside. Mix Soup, olives, onions (chopped) and green chiles in a large bowl.
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Step 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).
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Step 3Garnish with a dollop of sour cream and sliced avocados.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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