Ingredients:
4-5 Boneless, Skinless Chicken Breasts
1 oz pkg taco seasoning
1 tsp garlic powder
4 oz can chopped green chiles
1 tsp lime juice
10 oz can of cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
10 oz can enchilada sauce
Green onions
black sliced olives
10-12 flour tortillas
Directions:
Spray slow cooker with cooking spray; place chicken on bottom of slow cooker and add taco seasoning, garlic powder, green chiles, lime juice and 1/4 cup water.
Cover and cook on low 5-6 hours or on high 3-4 hours. Shred chicken when done.
Preheat oven 350 degrees F
Mix together cream of chicken soup and sour cream; pour half of the sour cream mixture on the bottom of a 9 x 13 inch baking dish, and mix the other half in with the shredded chicken.
Place about 1/4 cup chicken mixture and 2 tablespoons cheddar cheese onto each tortilla; roll up and place seam side down in baking dish; repeat with remaining tortillas.
Pour enchilada sauce over the entire casserole and cover with remaining cheese: top with green onions and olives.
Cover with foil and bake 25 minutes. Remove foil and bake an additional 5 minutes.
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