Crock Pot Chicken Enchiladas
  • 3-4 chicken breasts, cooked and shredded
  • 1 (1 oz.) package taco seasoning mix
  • 1¼ cups water
  • 1 (12 oz.) jar chunky salsa
  • 1 (10.75 oz.) can condensed cream of chicken soup
  • 1 (10.75 oz.) can condensed cream of mushroom soup
  • 3 cups shredded cheese, mild or Mexican blend
  • 10 corn tortillas
  1. Cook and shred the chicken beforehand. (See below how I make shredded chicken for multiple meals).
  2. Placed the shredded chicken in a pan with the taco seasoning and water. Simmer for 15 minutes on a low heat.
  3. In a medium bowl, stir the salsa, cream of chicken soup, cream of mushroom soup and 2 cups of shredded cheese.
  4. 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.
  5. Cover and cook on low for 2 hours or on high for 1 hour.
Recipe by Saving Cent by Cent at