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Slow-Cooker Chicken Enchiladas

2 dozen corn tortillas
3-4 boneless, skinless chicken breasts, cooked and shredded
1 bottle (10 oz) green taco sauce
1/4 cup dried minced onion
1 can (10 3/4 oz) cream of mushroom soup
1 can (4 oz) diced green chilies, with liquid
2 cups grated cheese
salt and pepper to taste

In a greased 3 1/2 to 4 1/2 quart slow cooker, layer half of each ingredient in the order listed above. Repeat with second layer. Cover and cook on high heat 30 minutes and then on low heat an additional 3 hours. Makes 4-6 servings.

Set out shredded lettuce, diced tomatoes, salsa and sour cream. Serve with Spanish rice.

101 Things to do with a Slow Cooker