Sunday, June 13, 2010

Chicken Ole!

Or wussy enchiladas, take your pick :D

10 3/4-oz can Cream of Chicken
10 3/4-0z can Cream of Mushroom
1 cup Sour Cream
2 TBS Grated Onion
3-4 Cloves of Garlic, minced
1 1/2 cups Shredded Cheddar Cheese
12 Flour Tortilla; each torn into 6-8 pieces
4 cups Cooked & Cubed Chicken
7-0z Jar of Salsa
1/2 cup Shredded Cheddar
Can of Green Chillies
Bag of Tortilla Chips
Sour Cream

Combine soups, sour cream, onion, garlic, and 1 1/2 cups cheese. Mix well. Place 1/3 of each into the crock pot in layers: torn tortillas, soup mixture, chicken. Repeat layers 2 more times. Cover and cook on low for 4.5 to 5.5 hours. Stir gently and sprinkle the remaining cheese over the top. Cover and cook on low for another 15-30 minutes. Serve with tortilla chips and garnish with chillies, salsa, sour cream, and lettuce and desired.

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