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Friday, October 9, 2009

Day 256: Crockpot Chicken Enchiladas


Serves 6-8

4-6 chicken breasts, cooked and cut up
1 (7 oz) can diced chilies
1 cup sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Mexican stewed tomatoes
1 tsp salt
1 to 2 tsp chili powder
1 tsp cumin
1 to 2 cups cheese, shredded
1/2 package flour tortillas, sliced oblong into 2 inch strips (I used whole wheat)

Lightly coat crockpot with cooking spray. Combine all ingredients, except flour. On bottom of crockpot, layer half of tortillas strips; then half of chicken mixture. Repeat layers. Slow cook for 5 to 6 hours.

Review
This was kind of like the chicken enchilada casserole with the layering of the sauce and tortillas. I like this sort of recipe and quite enjoyed it, in spite of the photograph that makes it less than appetizing. I also liked that it had the tomatoes in it. 3 stars.

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2 comments:

  1. My family LOVES this recipe!! Since I've discovered it, we've made it twice and I'm making it again tonight. We love it with beans and tortilla chips. FABULOUS! Thanks for sharing!

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  2. We give this one 5 stars!! It is sooo easy and my family thinks it tastes AMAZING!

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