28 oz enchilada sauce (I use Old El Paso mild)
8 oz sour cream
1 can cream of chicken soup
1 pkg corn tortillas (you will have extras)
2 cups cheddar cheese
In a large bowl, combine enchilada sauce, sour cream, & cream of chicken soup. Mix together well.
Pour just enough of this mixture into the bottom of the crock pot to coat it.
Tear corn tortillas into approx. 2" pieces as you go.
Layer tortillas, chicken, sauce mixture, & cheese, ending with cheese as your top layer.
Cook on low for approximately 3-5 hours. Do not stir while cooking, but keep an eye on the cheese to avoid burning.
*Also great topped with optional sour cream, green chilies, olives, or any of your other favorite toppings.
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