August 23, 2010

Layered Crockpot Enchiladas

This recipe came from our neighbor Lucy.

3 0r4 boneless skinless chicken breasts
1 pkg. dry Italian dressing mix
1 small diced onion
1 can diced green chiles
1 can of green enchilada sauce
1 package of flour tortillas, ripped into strips
1 can cream of mushroom soup
2 cups cheddar cheese
2 green onions

Place the chicken breasts in a crock pot with 2 cups water and Italian dressing mix.
Cook on low for 2-3 hours.
Add diced onion and diced green chiles.
Simmer for another 2-3 hours, until chicken shreds easily with a fork.
Remove chicken from crock pot and combine chicken with cream cheese. Set aside.
Drain liquid fro m crock pot

Layer the ingredients in this order in the crock pot.

1 can of green enchilada sauce
Then add 1 can of cream of mushroom soup
Then add your shredded chicken/cream cheese mixture
Then cheddar cheese.
Next add sliced olives and green onion.

Let simmer until the tortilla shells have become soft- about an hour. Serve with sour cream.

Rate It!
Jen: 8
Kile: 8
Kiley: 7
Madee: 7.5
Destrie: Good
Lillie: 8.5
Hayley: 10,000.1 (my highest rating ever!)

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