Mexican is one of my favorite foods, and being able to make these in the crock pot was a WIN WIN! Super easy, and super good. It calls for a rotisserie chicken, but you could also use chicken breast whatever works for you. I topped outs with lettuce, tomato, guacamole, and sour cream. The flavor of these with the chilies, and soup is so good. There is seriously nothing better then coming home to dinner ready!! Enjoy!

SLOW COOKER CHICKEN ENCHILADAS

INGREDIENTS

• PAM® Original No-Stick Cooking Spray
• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
• 1 can (8 oz each) Hunt’s® Tomato Sauce, divided
• 1 can (10-3/4 oz each) reduced sodium condensed cream of chicken soup
• 2 cups shredded rotisserie chicken
• 1/2 cup chopped sweet onion
• 12 6 inch corn tortillas
• 1 cup shredded Monterey Jack cheese

DIRECTIONS

Spray inside of 4-quart slow cooker with cooking spray.

Stir together drained tomatoes, half of tomato sauce and soup in small bowl; set aside. Combine chicken, onion and remaining tomato sauce in another bowl.

Place 1/3 of tortilla strips in bottom of slow cooker; top with 1/3 each of sauce mixture, chicken filling and shredded cheese. Repeat layers, ending with a layer of cheese.

Cover and cook on HIGH 2 hours or on LOW 4 hours.