|
Chicken Enchilada Casserole
|
|
Category |
|
Entrees - Maindishes
|
Sub
Category |
|
None
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
1 3-4# chicken boiled, shredded
|
|
1 med onion diced
|
|
1 Tbl oil
|
|
1 can cream of mushroom soup
|
|
8 oz sour cream
|
|
10 oz can green enchilada sauce
|
|
10 corn tortillas
|
|
3 cups shredded cheddar cheese
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Saute onion in oil, stir in soup, sour cream, enchilada sauce and chilies. Heat.
Tear tortillas into bite sized pieces.
|
|
|
Layer, sauce, chicken, tortillas, cheese in slow cooker. Repeat layers ending with cheese and sauce.
|
|
|
Cover and cook on low 5 to 6 hours. In a hurry? Cook on high 2 to 3 hours.
|
|
|
|
|
Originally Submitted
5/4/2008
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Chicken Enchilada Casserole recipe to your own private DesktopCookbook.
|