Thursday, August 13, 2009

Easy Enchiladas

2 family size cans cream of chicken soup
2 cans of chicken
1 can diced green chilis
2 cups shredded cheese
1 tub sour cream
36 pack corn tortillas
Add all ingredients except tortillas to crock pot and put on low 1-2 hours (until soupy). Tear up tortillas add to crock pot. Heat about an hour. Serve.

These are so good and so easy. I like mine a little more spicy so I add a can of el pato. If you are making it for just TWO I would suggest cutting the recipe in half.