Chicken Ole'

I LOVE slow cooker recipes and this one is definitely worth repeating. It is basically chicken enchiladas in a slow cooker. I would suggest a variation: Do less (we liked it with NO TORTILLAS) tortillas in the casserole. Instead: slice up tortillas into triangles and put them on a baking sheet. Salt them and broil (or bake at 350) them until crunchy. You can then use these crunchy tortillas to scoop up the casserole and it was so good!!!


10 3/4 oz can cream of mushroom soup
10 3/4 oz can cream of chicken soup (or use 2 chicken if you don't like mushroom)
1 cup sour cream
2 T grated onion (I just minced mine)
1 1/2 cups grated cheddar cheese
12 flour tortillas, each torn into 6-8 pieces
3-4 cups cubed, cooked chicken- I actually chopped mine with a chopper.
7 oz jar salsa- I used a lot more (YUM!)
1/2 grated cheddar (for garnish)

In separate bowl, combine soups, sour cream, onion, and 1 1/2 cups cheese. Spray your crock pot with cooking spray to avoid the tortillas sticking!!! Place one third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, salsa. Repeat layers 2 more times. Cover. Cook on Low 4-5 hours. (This recipe does not respond well to cooking on High.) Gently stir. Sprinkle with remaining cheese. Cover. Cook on Low another 15-30 minutes.

You can also serve with tortilla chips and lettuce. This is really good with corn as the side dish. Oh- I think this could actually be ready in about 3 hours. If you needed to eat it then.