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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

6 comments:

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!

Deborah
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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.

Ethel

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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