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Crock Pot Enchiladas
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| I can cream of chicken soup | |
| 1 8 oz. container | sour cream |
| 1 4.5 oz can | chopped green chilies |
| 2 cups | cooked chicken |
| 2 cups | corn |
| 1 10 oz. can | enchilada sauce |
| 12 | corn tortillas, (cut into quarters) |
| 2 cups | shredded Cheddar Cheese |
Chop up your pre-cooked chicken.
Combine the soup, sour cream and chilies.
Mix well.
Add the chicken and corn and stir.
Pour half of the the enchilada sauce in the bottom of the crockpot.
Layer half of the tortilla shells over the sauce.
Spread half of the chicken and soup combination over the tortillas.
Sprinkle with half of the shredded cheese.
Then repeat the steps using the remaining ingredients, starting with another layer of the enchilada sauce.
Once you've completed two layers, pop the lid on it and coin on low for 4-6 hours or on high for about 3 hours.
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