Categories: Chicken, Mexican

Ingredients

• 3-4 lbs chicken
• 1 med. onion , finely chopped
• 1 TBSp oil
• 2-10 3/4 oz cans cream of chicken soup
• 1 cup sour cream
• 10 0z can green enchilada sauce
• 4.5 oz can peeled, diced green chilies
• 20 corn tortillas
• 3 cups shredded cheddar cheese

Directions

1. Boil chicken, Shred meat

2. Saute onion in oil in saucepan until translucent.

3. Stir in soups, sour cream enchilada sauce, and chili’s Heat until warm.

4. Tear tortillas in to bite size pieces.

5. Layer half of sauce, chicken, tortillas, and cheese in slow cooker, alternating layers. Repeat, ending with cheese and sauce. ( I spray my crock pot with pam first so it doesn’t stick to much. )

6. Cover. Cook on low 5-6 hours or on high 2-3 hours

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