EASY CROCKPOT SHREDDED CHICKEN ENCHILADA CASSEROLE
8 oz. can red enchilada sauce 8 oz. can Cream Of Mushroom Soup 1 can diced tomatoes w/green chilies 1 jar garden vegetable or black bean salsa 1/2 small white onion, diced 4 chicken breasts or thighs, boiled and shredded 8 oz. shredded four cheese Mexican cheese blend 1-2 pkgs small round corn tortillas, cut into strips Cook in Crock-Pot 4-8 hours. Coat Crock-Pot with non stick oil. Combine soup, tomatoes, Enchilada sauce, onion, and salsa in a bowl. Stir together. Place a thin layer of soup blend in Crock-Pot, layer tortilla strips on top of sauce, 3 tortilla layers total. Place 1/2 of the shredded chicken on top of tortillas. Sprinkle 1/2-1 cup shredded cheese on top. Pour 1/2 sauce mixture on top. Repeat layers one more time with more shredded cheese on top and diced black olives to finish it off! Serve with sour Cream and Guacamole. Enjoy. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
