Crockpot Chicken Enchiladas

Description

Contributed by Catsrecipes Y-Group

• Source: Southern Living 2007 Main Dish Marvels
• Prep: 18 minutes | Cook: 4 hr, 45 min
• Makes 8 enchiladas

Ingredients

• 3 cups chopped cooked chicken
• 2 cups (8 oz) shredded Monterey jack cheese with peppers
• 1 (4½ oz) can chopped green chiles
• ½ cup sour cream
• ⅓ cup chopped fresh cilantro
• 8 (8 inch) flour tortillas
• 1 (8 oz) container sour cream
• 1 (8 oz) bottle green taco sauce
• 1 cup (4 oz) shredded Monterey jack cheese with peppers

Toppings

• chopped tomato
• chopped avocado
• sliced green onions
• sliced ripe olives
• chopped fresh cilantro

Directions

1. Stir together first 5 ingredients.
2. Spoon chicken mixture evenly down center of tortillas, and roll up.
3. Arrange seam side down, in a lightly greased 6-qt slow cooker, stacking tortillas, if needed.
4. Stir together sour cream and taco sauce, spoon over enchiladas.
5. Cover and cook on low 4½ hours.
6. Remove lid and sprinkle enchiladas with 1 cup cheese.
7. Cover and cook on low 15 more minutes or until cheese melts.
8. Serve enchiladas with desired toppings.