Crock Pot Chicken Enchiladas

From the kitchen of Liza Schlintz, Bangor, Wisconsin, La Crosse County


8 ounces sour cream
8 ounces shredded cheddar cheese
4 cooked, cubed chicken breasts
12 ounces mild salsa
2 cans cream of chicken soup
8 medium flour tortillas, cubed to 1-inch squares

Combine all ingredients in a crock pot, minus the tortillas. Heat for two hours on low heat. Stir in tortillas 30 minutes prior to serving.


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