Unknown but I'll make it someday
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1 can cream of mushroom soup undiluted
1 container sour cream
1 can green chilies chopped
Two (or so) cooked chicken breasts chopped
2 cups frozen sweet corn
1 can enchilada sauce
12 (six inch) corn tortillas
2 cups shredded cheddar cheese
1. Stir together soup, sour cream and chilies.
2. Fold chicken and corn into the soup and sour cream mixture.
3. Pour half a can of enchilada sauce on bottom of a medium sized slow cooker and arrange half of cut tortillas pieces over sauce.
4. Spread half of chicken mixture over cut tortillas and enchilada sauce and top with half of cheese.
5. Repeat layer starting with remaining enchilada sauce and cut tortillas.
6. Cook on low setting for 4-6 hours.
7. Don't forget olives even though the recipe doesn't call for them.
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1 can cream of mushroom soup undiluted
1 container sour cream
1 can green chilies chopped
Two (or so) cooked chicken breasts chopped
2 cups frozen sweet corn
1 can enchilada sauce
12 (six inch) corn tortillas
2 cups shredded cheddar cheese
1. Stir together soup, sour cream and chilies.
2. Fold chicken and corn into the soup and sour cream mixture.
3. Pour half a can of enchilada sauce on bottom of a medium sized slow cooker and arrange half of cut tortillas pieces over sauce.
4. Spread half of chicken mixture over cut tortillas and enchilada sauce and top with half of cheese.
5. Repeat layer starting with remaining enchilada sauce and cut tortillas.
6. Cook on low setting for 4-6 hours.
7. Don't forget olives even though the recipe doesn't call for them.
