Crock Pot Chicken Enchiladas

Ingredients

1 large roasted chicken - discard bones and skin. Shred or chop chicken into bite size. If the chicken is a skinny little thing get two!

1 medium yellow onion - chopped and sauté in one TBSP. olive oil

1 small can Cream of Mushroom Soup (10 3/4 oz.)

1 small can Cream of Chicken Soup (10 3/4 oz.)

1 Cup Sour Cream

1 can Green Enchilada Sauce (10 oz.)

1 can Diced Green Chilies (4 oz.)

16 Corn Tortillas - Torn into Chip Size Pieces

5 Cups Shredded Cheddar Cheese (reserving last cup for the last layer)

Saute chopped onion in olive oil over medium heat until soft. Mix soups, sour cream, enchilada sauce, diced green chilies and cooked onion. Pour half of soup mixture into crock pot, then add half of the chicken. Add 2 Cups of the cheese then a layer of the torn corn tortillas. Repeat the layers ending with the reserved cup of cheese. Cover. Cook on Low for 5-6 hours on High for 2-3 hours.

Serve with condiments on the side to spice it up: Chopped Jalapeños, Sliced Black Olives, Salsa, Sour Cream, Fritos, and more Cheese.

Need a side? Serve with a fresh side salad, fresh fruit, and buttered corn.