Creamy Chicken Enchiladas
Our daughter’s middle name is Lee and my mother’s maiden name was Lee. We all sang while we cooked. There was a recipe basic with ground beef and...
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Creamy Chicken Enchiladas – Quick and easy creamy chicken enchiladas
- 1 Package corn tortillas
- 1 large Can chicken
- 16 Ounces sour cream
- 2 Cans green chilies, drained
- 1/2 Cup onion
- 4 Cups shredded cheddar
- 1/2 Cup shredded cheddar cheese
- 1 (15 oz) Can tomato sauce
Mix chicken, sour cream, chilies, onion and 4 C. cheese in bowl.
Cut tortillas in strips.
Spray slow cooker with cooking spray.
Layer 1/3 of the tortilla strips then chicken mixture and another layer of tortilla strips.
Pour tomato sauce on top.
Start again with chicken mixture then tortillas and tomato sauce until gone.
Sprinkle remaining Â½ cup cheese on top.
Cook on low 5-6 hours.
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