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Monday, February 4, 2008

Chicken Enchilada Crockpot

Printable Recipe

3-4 good size chicken breasts, thawed and cut into pieces
1 can (10 oz) Cream of Chicken soup
1 can (10 oz) Cream of Mushroom soup
1 can (10 oz) green enchilada sauce
1 cup sour cream
1 can (4 oz) diced green chiles
1 package corn tortillas (about 12)
2 cups shredded cheddar cheese

Spray crockpot with non-stick spray. Mix the soups, enchilada sauce, sour cream and green chiles together. Tear tortillas into bite-size pieces. Layer the chicken, sauce, cheese and tortillas, repeating layers until done. Cover and cook on low for 5-6 hours or high for 2-3 hours.

Holly’s Note:
I received the original recipe from a co-worker. I modified it because I hate cutting up a whole chicken, cooking and shredding it! The recipe works just as well with thawed, uncooked chicken breasts cut into pieces. I have yet to be able to find a 10 oz can of green enchilada sauce. So, I buy the larger, 28 oz can, use half and freeze the remainder. If you have leftover cooked chicken or turkey, you can use it too.


  1. that looks really good! have you tried to WW it?

  2. Delicious, Yummy, Yummo, and tasty