Crockpot Chicken Enchilada Casserole
27 oz. can enchilada sauce
2 cups diced chicken
2 cans cream of chicken soup
4 oz. can sliced black olives
2 corn tortillas
1 large onion, chopped
8 oz. pkg. sharp cheddar cheese, grated
Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in wedges. Layer crockpot with sauce, tortillas, soup mix, chicken and cheese
all the way to the top, ending with cheese on top. Cook on low temperature
all day in crockpot.
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