Chicken Enchiladas
Yield: 4-6 servings Source: "101 Things To Do With A Slow Cooker" by Stephanie Ashcraft and Janet
Eyring Book Info: tgcmagazine.comclick.cgiOpen ↗
2 dozen corn tortillas 3 to 4 boneless, skinless chicken breasts 1 bottle (10-ounces) green
taco sauce
1/4 cup dried minced onion 1 can (10-3/4 ounces) cream of mushroom soup, condensed 1 can (4 ounces)
diced green chilies, with liquid 2 cups grated cheese Salt and pepper, to taste
In a greased 3-1/2 to 4-1/2 quart slow cooker, layer half of each ingredient in the order listed
above. Repeat with second layer. Cover and cook on high heat 30 minutes and then on low heat an
additional 3 hours. Set out shredded lettuce, diced tomatoes, salsa, and sour cream. Serve with
Spanish rice.
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