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
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.