Crockpot Enchilada Casserole Views: 29
Apr 10, 2017 Comments:
1 packages of chicken tenders
Garlic salt, season as desired
Pepper, season as desired
Smoked Paprika,season as desired
I/2 onion chopped
I 16.8 ounce can of chicken tortilla soup
1 10 ounce can of enchilada sauce
1 small can of green chilies chopped, do not drain
3/4 of a bag of Nacho Cheese Dorito Chips, crushed in your hands
8 ounces of Sharp cheddar cheese, enough to cover the entire top of the casserole
Garnish with your favorites, I used sour cream and Jalapenos. If you like black olives, use them.
I love Mexican food. I could eat it everyday. Not only is this a fast and easy to prepare but also very easy on the budget. It takes about 5 minutes to get this recipe ready for crockpot and it is done in 3 hours.
Spray crockpot with non-stick cooking spray. Lay chicken tenders in the bottom of the crockpot. Season with garlic salt, black pepper and smokey paprika. Cover tenders with chopped onions. Pour chicken tortilla soup over the chicken. Put the green chilies in. Pour the enchilada sauce over the green chilies. Crush Doritos in your hand and cover the surface of the crockpot. Cook on high for 2 1/2 hours. Add cheese and cook for an additional 30 minutes. Enjoy!