Friday, January 22, 2010

Chicken Enchilada Casserole

Add to crockpot:

4-5 chicken breasts (I use boneless, skinless and usually still frozen)
2 14oz cans green enchilada sauce or 1 large can
1-2 4oz cans of diced green chilies
2 cans cream of chicken soup

Cook on LOW 6-7 hours or HIGH 4-5 hours then:

Shred chicken with forks and Add torn corn tortillas until the consistency is like a casserole. (At least 2 dozen, maybe 3 dozen)

Let it cook for about 1 more hour on LOW. Add sour cream if it's too thick.
Serve with grated cheese, sour cream, diced tomatoes, shredded lettuce if you like.

*Everybody likes this one served with taco chips and salsa too. Remember, you can fancy this up if you want to, but WE are NOT fancy here.

No comments:

Post a Comment