Slow Cooker Chicken Enchiladas #2

By carvalhohm

Layers of corn tortillas, spicy tomato sauce, and chicken filling slow-cooked for a unique twist on an oven-baked family favorite.

Ingredients

• No-Stick Cooking Spray
• 1 10-ounce can Diced Tomatoes & Green Chilies, drained
• 1 8-ounce can Tomato & Green Chili Sauce
• 1 10-3/4 ounce can reduced sodium condensed cream of chicken soup
• 2 cups shredded rotisserie chicken
• 1/2 cup chopped sweet onion
• 12 white corn tortillas (6 inch), cut into lengthwise strips
• 1 cup shredded Monterey Jack cheese

Details

Servings 6
Preparation time 15mins
Cooking time 135mins
Adapted from recipe.com

Preparation

Step 1

1.Spray inside of 4-quart slow cooker with cooking spray.

2.Stir together drained tomatoes, half of tomato sauce, and soup in small bowl; set aside. Combine chicken, onion, and remaining tomato sauce in another bowl.

3.Place 1/3 of tortilla strips in bottom of slow cooker; top with 1/3 each of sauce mixture, chicken filling, and shredded cheese. Repeat layers, ending with a layer of cheese.

4.Cover and cook on HIGH 2 hours or on LOW 4 hours.

Cook's Tips:
Frozen chopped onion may be substituted for fresh. Any leftover chicken may be used in place of rotisserie chicken.