Chicken and Corn Enchiladas in a Crock Pot

Chicken And Corn Enchiladas In A Crock Pot Recipe

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Glenda Whisenhunt


Good for those days when you know it is going to be a Crock Pot day !

★★★★★ 1 vote
5 Hr


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1 can(s)
cream of chicken soup (10.75 oz)
8 oz
sour cream
1 can(s)
green chiles, chopped (4.5 oz)
1 lb
chicken breast, diced
2 c
frozen corn
1 can(s)
enchilada sauce (10 oz)
corn tortillas, cut into quarters
2 c
cheddar cheese, shredded
1/4 c
green onion, sliced

How to Make Chicken and Corn Enchiladas in a Crock Pot


  • 1Stir together the cream of chicken soup, sour cream and chopped green chiles.
  • 2Fold chicken and corn into the soup mixture.
  • 3Pour 1/2 can of enchilada sauce on bottom of medium (4-5 quart) slow cookder and arrange 1/2 of cut tortilla pieces over sauce.
  • 4Spread 1/2 chicken mixture over cut tortilla pieces and top with with 1/2 cheese mixture.
  • 5Repeat layer, starting with remaining enchilada sauce and cut tortillas.
  • 6Cook for 4-6 hours on LOW
  • 7Place sliced green onions on top before serving

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About Chicken and Corn Enchiladas in a Crock Pot

Course/Dish: Chicken, Tacos & Burritos
Hashtag: #enchiladas

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