Crockpot Chicken Enchiladas

Crockpot Chicken Enchiladas

This takes about 3 hours so it’s perfect for cooking while you are at church and want a hot meal when you come home.

Ingredients:

  • Place 3 thawed chicken breasts on the bottom of your greased crock pot.
  • Sprinkle a teaspoon of chicken bouillon over chicken.
  • Salt and pepper to taste.
  • 1/2 cup Instant Rice

Mix together:

  • 2 cans cream of chicken soup
  • 1 cup sour cream
  • 1 4-oz can chopped green chilies
  • 1-2 cups grated Monterrey Jack cheese

Add mixture to the top of the chicken and cook on high for 3 hours or until chicken is cooked.  Shred chicken and then add 1 cup instant rice to the crock pot.  Cover and cook for another 10-15 minutes or until rice is done.  Serve in enchilada shells.

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