Crockpot Chicken Enchillada's
Source of Recipe
Betsy Butler
Recipe Introduction
This is a family favorite and always a hit at potlucks! Rich and creamy without the guilt!
List of Ingredients
1 lb boneless skinless chicken breast
1 C. 98% FF Cream of Chicken Soup
2 Cans Red Enchillada Sauce
1 1/4 C. RF Shredded Cheddar
12 Corn Tortillas
Recipe
Spray the bottom and the sides of the crockpot with PAm
Cook Boneless Skinless Breast, let cool and chop finely
In a small mixing bowl mix the chicken with the cream of chicken soup.
Cut the corn tortillas into quarters.
Pour 1/3 of the can of Enchillada sauce on the bottom of the crockpot
Place 12 pieces of the corn tortillas on the bottom
Layer with 1/3 of the chicken/soup mixture
Pour another 1/3 of the enchillada sauce on top of the chicken
Sprinkle 1/4 C. RF Cheddar on top
Repeat twice
The top layer pour the remaining enchillada sauce and cheese
Cook on low 4-6 hours
Serves 8@ 5pts each (someone may want to run this through to double check the points)
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