Slow Cooker Green Chili Chicken Enchiladas

Recipe Courtesy of Jo Davison

Serves 8 - 10

1 Rotisserie Chicken, meat removed and shredded 

1 Can Cream of Mushroom Soup

1 Brick of Cream Cheese, softened

1 Can of Rotel tomatoes

1/4 Cup Onion, diced

1 Sm. Can Sliced Black Olives

1 Cup Green Chili diced (fresh and roasted, canned or frozen)

6 Large Flour Tortillas, cut into wedges

2 Cups Sharp Cheddar Cheese, Shredded

Salt and Pepper

Garlic Powder

Garnish:

Tomato, diced

Avocado, diced

Sour Cream

Shred chicken and season with salt, pepper and garlic powder.  In a separate bowl combine soup, cream cheese, RoTel tomatoes, onions, olives and green chili to create enchilada mixture.  Line slow cooker with a liner or spray with non-stick spray.  Add a thin layer of the mixture to the bottom, add a third of the tortillas, spreading evenly, add a third of the enchilada mixture as a layer, a third of the chicken and then a third of the shredded cheese.

Continue with the remaining ingredients to create two more layers.  Cook for 4-5 hours on low.  Serve with garnishes.