Update my dinner status, I'm making this tonight.
22 chefs marked this as Favorite
5 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Spray 4 qt crockpot with non-stick spray. Mix shredded chicken, cream cheese and can of green chilis together in medium bowl and set aside. Heat oil in a frying pan. Fry each tortillas just until very lightly crisp. Tortilla should still be able to bend. Pat each tortilla dry with paper towels, removing as much oil as possible. Pour 1/4 of 1 can of enchilada sauce into bottom of crockpot. Layer 2 tortillas on bottom of crockpot, layer 1/4 of chicken mixture on tortillas, layer 2 tortillas on top of chicken mixture. Pour 1/4 of enchilada sauce then 1/4 cup of cheese. Repeat layers as above until all ingredients have been used. End with cheese and top with jalapanos if desired.
Cook on high for 4hrs or low for 6hrs.
