Crockpot Enchiladas

Crockpot enchiladas from Terri Whaley

2 cans cream of chicken soup --condensed
16 oz. lite sour cream
1/2 lb. Colby or longhorne cheese
1/2 bag of chips (sought of the Border)
5 chicken breasts
1/2 onion diced
2 small cans of diced green chiles

Boil the chicken with bouillon and salt and pepper
Make the mix sour cream, soup, green chiles and chicken (diced) if
it's too thick, add a paddle of broth

Layer
Chips on bottom of casserole dish (or crockpot on low), crunched---or
use tortillas fried
Soup mix layered
Sprinkle diced onions over top of that
Sprinkle cheese
Repeat
End with cheese

Can add cilantro, olives, tomatoes

Microwave until brown and crispy on outside
Or
Bake it at 350 for 20-30 min
Or crockpot on low

8/22/14