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Monday, August 17, 2009

Blog Hop ~ Favorite Recipes

Chicken Enchilada Crockpot Casserole

1 pound shredded chicken breast
10 corn tortillas
2 cans cream soup of choice (mushroom or chicken are best)
1 can enchilada sauce
1 can of mushrooms
1 can of green chilies
8 oz shredded cojack cheese

Put all sauces, chicken and veggies in crock and stir. Slice tortillas in half and then in strips (I use a pizza cutter) and stir into sauce mix. Top with cheese and bake on high for 2-3 hours until cheese is very bubbly.

MckLinky Blog Hop


Pineapple Princess said...

Now THAT sounds good... and easy!

Heather said...

It is super easy but the best part is it is a great way to use up leftover chicken or if you are in a hurry use a precooked chicken from the deli

the brown couch said...

Wishing I had a crock pot right now!


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Lucy and Ethel said...

Ooooh, this sounds good! It combines two of my favorites - Mexican food and a crock pot! Thanks for sharing.


LAURA said...

I always love finding a new crock recipe! Thanks!

confused homemaker said...

sounds good & easy, I love finding new crock pot recipes too. thanks for sharing!

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