CHICKEN AND CORN ENCHILADAS IN A CROCK POT
Good for those days when you know it is going to be a Crock Pot day !
Provided by Glenda Whisenhunt
Categories Tacos & Burritos
Time 5h
Number Of Ingredients 9
Steps:
- 1. Stir together the cream of chicken soup, sour cream and chopped green chiles.
- 2. Fold chicken and corn into the soup mixture.
- 3. Pour 1/2 can of enchilada sauce on bottom of medium (4-5 quart) slow cookder and arrange 1/2 of cut tortilla pieces over sauce.
- 4. Spread 1/2 chicken mixture over cut tortilla pieces and top with with 1/2 cheese mixture.
- 5. Repeat layer, starting with remaining enchilada sauce and cut tortillas.
- 6. Cook for 4-6 hours on LOW
- 7. Place sliced green onions on top before serving
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