Here is a Tex-Mex inspired recipe that I've enjoyed while visiting with friends "deep in the heart of Texas". Kelli insists that it's simple to prepare and I can definitely say it's delicious.
Ingredients:
Ingredients:
- 3-4 lbs. chicken
- 1 medium onion, finely chopped
- 1 Tbsp. vegetable oil
- 10 3/4 oz. can cream of mushroom soup
- 10 3/4 oz. can cream of chicken soup
- 1 cup sour cream
- 10 oz. can green enchilada sauce
- 20 corn tortillas
- 3 cups shredded cheddar cheese
- Boil chicken and shred meat
- Meanwhile, saute onion in vegetable oil until translucent. Stir in soups, sour cream and enchilada sauce. Heat until warm
- Tear tortillas into bite-sized pieces
- Layer half sauce, chicken, tortillas and cheese in slow cooker. Alternate layers. Repeat. Top with cheese and sauce
- Cover with lid and cook on low setting for 5-6 hours or high setting for 2-3 hours.
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