Slow Cooker Enchilada Chicken |
Cuisine: Mexican
This recipe only calls for 4 ingredients and is so good!
- 4 boneless, skinless chicken breasts
- 1 can green chile enchilada sauce
- 1 can cream of chicken soup
- 1 (4 oz.) can diced green chilies
OPTIONAL TOPPINGS
- cheese
- baked tortilla strips
- sour cream
- Place chicken breasts in a slow cooker sprayed with cooking spray.
- In a small bowl combine green chile enchilada sauce, cream of chicken soup and green chilies. Pour over chicken breasts.
- Cook on low for about 4 hours or until chicken is done.
- Top with desired toppings or shred to use in another meal.
- To make baked tortilla strips I just sliced up some flour tortillas and spayed lightly with cooking spray. Broil for a couple minutes until golden brown.
Recipe by Chef in Training at https://www.chef-in-training.com/crock-pot-enchilada-chicken/
3.4.3177