Crockpot Chicken Enchiladas
Crystal Miller

4 cups cooked, cubed chicken
1 can cream of chicken soup
1 cup sour cream
1 10 oz. can Rotel tomatoes or 1 ¼ cups salsa
6 whole wheat flour tortillas
2 to 3 cups of grated cheese, cheddar or Monterey Jack or a combo

Mix chicken, soup, sour cream, and Rotel or salsa together.  Spray your crock pot with non-stick spray and lay 2 large tortillas on the bottom.  Then layer 1/3 the chicken mixture and then 1/3 the cheese.  Repeat with layers two times again starting with the tortillas and ending with the cheese. Cook on low for 6 hours.  Serve with extra salsa, chips or corn bread and a salad.

I think this recipe could be very versatile... I don't usually use canned soups anymore, but I was in a hurry and do have some that I use for this type of thing.  You could skip the soup and just add a bit more sour cream or add more tomatoes or salsa or even a can (or a couple of cups from the freezer) of beans.  This was a creation of what I had in the fridge and pantry!  You could also substitute corn tortillas for the flour... may have to use more than 6 of them since they are smaller....

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