Chicken and Corn Enchiladas in a Crock Pot

Chicken And Corn Enchiladas In A Crock Pot

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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


  • 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)
  • 12
    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


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

Printable Recipe Card

About Chicken and Corn Enchiladas in a Crock Pot

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

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