slow cooker chicken enchiladas

By barbgreenfield

Ingredients

• PAM® Original No-Stick Cooking Spraysee savings
• 1 10-ounce canRo*Tel® Original Diced Tomatoes & Green Chilies, drainedsee savings
• 1 8-ounce canRo*Tel® Original Tomato & Green Chili Saucesee savings
• 1 10-3/4 ounce canreduced sodium condensed cream of chicken soup
• 2 cupsshredded rotisserie chickensee savings
• 1/2 cupchopped sweet onionsee savings
• 12 white corn tortillas (6 inch), cut into lengthwise strips
• 1 cupshredded Monterey Jack cheese
• add ingredients to list

Preparation

Step 1

directions
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.