Crock Pot Chicken Enchiladas

By angielaine

We were first served this meal at the Ratliff’s house. One of the many that we had to have the recipe for! After making it at home in our less than 6-quart slow cooker, I have decided that it would be just as good prepared the same way, only put into a baking dish and baked at 350 till nice and bubbly. The extra toppings make it really delicious!

Ingredients

• 3 cups chopped cooked chicken
• 3 cups (12 ounces) shredded Monterey Jack cheese with peppers, divided
• 1 (4.5 ounce) can green chilies
• 1 1/2 cups sour cream, divided
• 1/3 cup chopped fresh cilantro
• 8 (8-inch) flour tortillas
• 1 (8-ounce) bottle green taco sauce
• Toppings: chopped tomato, chopped avocado, sliced green onions, sliced ripe olives, chopped fresh cilantro

Preparation

Step 1

Stir together first 5 ingredients using only 2 cups of cheese and 1 cup of sour cream. Spoon chicken mixture evenly down center of tortillas, and roll up. Arrange seam sides down, in a lightly greased 6-quart slow cooker, stacking tortillas if needed. Stir together remaining cup of sour cream and taco sauce; spoon over enchiladas. Cover and cook on low 4 ½ hours, remove lid and sprinkle enchiladas with remaining 1 cup of cheese. Serve with desired toppings.