Crock Pot Chicken Enchiladas

A great crock pot meal at the end of the day, with a little Ole!

Ingredients:
4 cooked, diced chicken breasts
about 8-10 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 8oz. container sour cream
shredded cheddar cheese
any toppings you like on enchiladas...

Spray crock pot with cooking spray then layer a little of the soups (mixed) then, ripped tortillas, soup mix, sour cream, chicken. Repeat layers. Cook on low 6 hours or hi 4 hours. The last 30 minutes, top with cheese. Cheese will melt down throughout as you spoon out the enchiladas. You can vary this as you wish...add diced chilis or (Heaven forbid here) onions. Switch to a red sauce...whatever you like! It's a good way to do Mexican when you have a busy day. Serve with beans/rice and a salad!

Thanks to Lynn Thurman for the original version!