Tuesday, July 7, 2009

Crockpot Enchiladas

6 cooked chicken breasts cubed
about 20 oz of canned enchilada sauce
1 large onion finely chopped (I use the food processor)
6 corn tortillas
2 cups Mexican cheese
1 can sliced olives (optional)

Place chicken and onions in a medium size bowl. Add sauce to chicken and onions and mix well. Spray crockpot with non-stick spray and create a layers of corn tortilla, followed by chicken/sauce mixture, then cheese, then olives; over and over again until you fill your crockpot or run out of chicken mixture. Set on low heat for about 4 hours. Serve with sour cream and/or guacamole.

Makes 8-10 servings

This can tend to be a little runny compared to regular enchiladas, so we'll sometimes serve it in a flour tortilla :)

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