Crockpot Recipe: South of the Border Chicken Tortillas

Here is a great, easy and simple recipe for those who love Mexican food.  Just pop it in the crockpot (takes only a few minutes to prepare), let cook all day while you're busy doing other stuff, and voila - tasty dinner all ready for those big appetites at dinnertime!
Personally I don't like using a lot of canned stuff, so I use a mixture of sour cream, yogurt (for less fat content), and a bit of chicken broth or chicken boullion to substitute for the cream of chicken soup. It turns out just as good or better!  You can also make your own enchilada sauce if you prefer.
As always, feel free to experiment and post your results!


Crockpot South of the Border Chicken Tortillas


What You Need:
3 TB canola or olive oil
4 lg. chicken breasts
1 (19 oz) can of enchilada sauce
2 (11 oz) cans cream of chicken soup
1 (4.25 oz) can black olives, sliced
2 dozen corn tortillas
1 lg. onion, chopped
1 (8 oz) pkg. taco style cheese

How to Make It:
Place a large skillet over medium heat and add the oil.
Once the oil is heated add the chicken.
Cook about 5 minutes per side.
Remove and allow to cool.
Once the chicken has cooled it can be shredded.
Cut the tortillas into 8 wedges per tortilla.
In a large mixing bowl combine the soup, olives and onions.
Begin layering in the crock pot with the enchilada sauce on the bottom.
Then add the tortillas, soup, chicken and the cheese in that order.
Continue layering in that order to the top being sure to end with the cheese.
Cover and cook on low temperature 7 hours.

Tip: This is best served in a bowl and topped with sour cream or guacamole.  

Related easy dinner articles:

• 5 Simple Ways to Get Dinner on the Table (thehappyhousewife.com)
• 7 Melt-in-Your-Mouth Mexican Recipes (lifescript.com)
• 7 Comforting Crock-Pot Recipes (lifescript.com)
• Recipes for Health: Green Chilaquiles With Chicken and Squash (nytimes.com)