1 (10.75 oz.) can condensed cream of mushroom soup
3 cups shredded cheese, mild or Mexican blend
10 corn tortillas
Instructions
Cook and shred the chicken beforehand. (See below how I make shredded chicken for multiple meals).
Placed the shredded chicken in a pan with the taco seasoning and water. Simmer for 15 minutes on a low heat.
In a medium bowl, stir the salsa, cream of chicken soup, cream of mushroom soup and 2 cups of shredded cheese.
Spray the bottom of the crock pot with cooking spray. Place a layer of tortillas covering the bottom of the crock pot. Spoon a layer of of chicken on the tortillas. Pour a layer of the soup and cheese mixture. Repeat the layers until chicken and soup and cheese mixture are gone and end with a layer of tortillas on top. Sprinkle 1 cup of cheese on top of the tortillas.
Cover and cook on low for 2 hours or on high for 1 hour.
Recipe by Saving Cent by Cent at https://savingcentbycent.com/2016/04/14/crock-pot-chicken-enchiladas/