CHICKEN AND CHEESE ENCHILADA CASSEROLE
1/4 cup olive oil
16 (6-inch) corn tortillas
1 lb. Monterey Jack cheese, shredded
4 cans (10 oz. each) chunk chicken
2 cans (4 oz. each) green chilies, chopped
1/2 cup chopped onion
2 cans (10 oz. each) green chili enchilada sauce
Spray the inside of Ceramic Liner with cooking spray and pour oil into
bottom.
Layer ingredients in Ceramic Liner: 4 tortilla shells (spread out), 1
cup cheese, 1 cup chicken, 1/4 cup green chilies, 1/4 cup onion, another
tortilla layer, 1 cup enchilada sauce, and 1 cup cheese.
Repeat for remaining ingredients. Pour any remaining enchilada sauce
over top.
Cover and cook on HIGH for 3 to 4 hours or until hot.
Makes 6 to 8 servings
Crock Pot Size: 5 quart
Delma
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