Crock Pot Enchilada Casserole

Rebecca Child

3-4 lb. chicken 1 medium onion, finely chopped 1 Tsp. oil 10 3/4 oz. cream of mushroom soup 10 3/4 oz. cream of chicken soup 1 cup sour cream 10 oz. can green enchilada sauce 4.5 oz. can peeled, diced green chilies 20 corn tortillas 3 cups shredded cheddar cheese Directions: 1. Boil chicken. Shred meat and discard bones and skin. 2. Saute onion in oil in saucepan until translucent. Stir in soups, sour cream, green enchilda sauce, and chilies. Heat until warm. 3. Tear tortillas into bite-sized pieces. 4. Layer half of sauce, chicken, tortillas, and cheese in slow cooker, alternating layers. Repeat, ending with cheese and sauce. 5. Cover. Cook on low 5-6 hours, or High 2-3 hours. Variations I've done: 1. Not add sour cream (husband prefered). 2. Use 2 lbs. cooked, chopped chicken. 3. Add 2 cups of salsa in place of the enchilada sauce and green chilies. 4. Add corn, sliced olives, kidney beans and/or rice. 5. Use hamburger instead of chicken. May also want to add 1/2 cup chopped green peppers, 1-1/2 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp. salt, 1/4 tsp pepper. 6. Use about 6-10 flour tortillas instead of corn tortillas. Number Of Servings:Makes 6-8 servings.