Crockpot Chicken Enchiladas

CROCKPOT CHICKEN ENCHILADAS Southern Living 2007 Main Dish Marvels Family Favorite Prep: 18 min Cook: 4 hr, 45 min 3 cups chopped cooked chicken 2 cups (8-oz) shredded Monterey Jack cheese with peppers 1 (4.5-oz) can chopped green Chiles 1/2 cup sour cream 1/3 cup chopped fresh cilantro 8 (8-inch) flour tortillas 1 (8-oz) container sour cream 1 (8-oz) bottle green taco sauce 1 cup (4-oz) shredded Monterey Jack cheese with peppers Toppings: Chopped Tomato, chopped avocado, sliced green onions, sliced ripe olives, chopped fresh cilantro 1. Stir together first 5 ingredients. Spoon chicken mixture evenly down center of tortillas, and roll up. Arrange seam side down, in a lightly greased 6-qt slow cooker, stacking tortillas, if needed. 2. Stir together sour cream and taco sauce, spoon over enchiladas. Cover and cook on LOW 4 1/2 hours. Remove lid and sprinkle enchiladas with 1 cup cheese. 3. Cover and cook on LOW 15 more minutes or until cheese melts. Serve enchiladas with desired toppings. Makes 8 enchiladas.

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