Submitted by Timara
4-6 boneless skinless chicken breast
2 cans chicken stock
2 cans cream of chicken soup
1 small can green chilies
Cook the above in a crock pot for 3-4 hours.
In a baking dish, layer 1/2 chicken mixture, layer of corn tortillas (about 6), layer shredded Monterey jack cheese, layer the rest of the chicken mixture, layer of more corn tortillas and cheese. Top with a can of green chile enchilada sauce. Bake at 350 degrees for 30 minutes. Let stand for 10-15 minutes.
Posts
