Once again I forgot to take a picture but here's an easy and delicious recipe. My husband used to take this to work for the faculty pot luck dinners and the secretaries would keep wandering past his office just to get a whiff!
CROCKPOT CHICKEN ENCHILADAS
2cans cream of chicken soup
1 C. sour cream
1 small can green chilies
1 C. sliced olives (optional)
2 C. grated cheese, Colby Jack or Cheddar
4 boneless, skinless chicken breasts (browned and cut up into bite-size pieces)
1 doz. corn tortillas
Sauce: Mix sour cream, soup, olives and chilies
Spray Crockpot with cooking spray. Begin layering with a little sauce on the bottom of the Crockpot: 3-4 tortillas, 1/3 of chicken pieces, 1/4 of cheese, then 1/4 of remaining sauce. Repeat layering 2 more times. End with sauce and cheese on top. Cover and cook on low 6-8 hours or on High 3-4 hours.
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