I made these for dinner tonight and everyone loved them! Thanks to my friend Sherri for the recipe. Since this is a rare feat at my house, I will be making these again for sure! It was such an easy recipe, and the chicken smells so good while cooking all day. Since it only made 6 enchiladas, I will double the recipe next time.
2 chicken breasts
1 can cream of chicken soup
1 small can green chilies (optional)
1/3 c. salsa
1 chicken bullion cube
Put all ingredients into crockpot and cook for about 5 hours on low or 3 hours on high. Every crockpot is different. Mine was actually cooked on high in about 2 1/2 hours.
Make 1/2 c. Minute Rice (with a chicken bullion cube in the water)
When chicken in the crockpot is done, shred up. Mix 1/4 c. sauce with the rice. Leave remaining sauce to top enchiladas with. Get out 5-6 flour tortillas. Inside each tortilla, layer:
rice
chicken
cut olives
grated cheese
chopped green onions
Roll up each tortilla and put into baking dish. Top with remaining sauce and grated cheese. Bake at 350 degrees for 30 minutes or until heated through and cheese is melted. Serve with sour cream if desired. Makes 5-6 enchiladas.
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