Crockpot Enchiladas
This is like my chicken enchilada casserole, but made in the slow cooker. Watch out that it doesn’t dry out. You may also use flour tortillas. They actually seem to hold up better in the slow cooker. I have had corn tortillas dissolve into an unsightly mush.
Source: Amerikanki -
Ingredients
- boneless, skinless chicken breasts cut into chunks
- dozen corn tortillas
- large can green enchilada sauce
- can cream of chicken soup
- small can black olives
- small onion, chopped
- shredded Jack or Cheddar cheese