chicken and corn enchiladas in a crock pot

Name: Chicken and Corn Enchiladas in a Crock Pot
Cook time: 5 h
Ingredients: 1 can(s) cream of chicken soup (10.75 oz); 8 ounce(s) sour cream; 1 can(s) green chiles, chopped (4.5 oz); 1 pound(s) chicken breast, diced; 2 cup(s) frozen corn; 1 can(s) enchilada sauce (10 oz); 12 - corn tortillas, cut into quarters; 2 cup(s) cheddar cheese, shredded; 1/4 cup(s) green onion, sliced

(1 RATING)

56 Pinches

Glenda Whisenhunt

Tyler, TX

Updated on Jun 8, 2012

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

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prep time

cook time 5 Hr

method ---

yield

Ingredients

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

How To Make chicken and corn enchiladas in a crock pot

Step 1

Stir together the cream of chicken soup, sour cream and chopped green chiles.

Step 2

Fold chicken and corn into the soup mixture.
Step 3

Pour 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.
Step 4

Spread 1/2 chicken mixture over cut tortilla pieces and top with with 1/2 cheese mixture.
Step 5

Repeat layer, starting with remaining enchilada sauce and cut tortillas.
Step 6

Cook for 4-6 hours on LOW
Step 7

Place sliced green onions on top before serving
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