- 2 lb boneless, skinless chicken breasts
- 1 oz pkg taco seasoning
- 1 tsp garlic powder
- 4 oz can chopped green chilis
- 1 tsp lime juice
- 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 10 oz enchilada sauce
- 6 green onions, sliced
- 2 oz sliced black olives, drained
- 10-12 flour tortillas
Instructions
- Spray slow cooker with cooking spray; place chicken on bottom of slow cooker and add taco seasoning, garlic powder, green chilis, lime juice, and 1/4 cup water.
- Cover and cook on low 5-6 hours or high 3-4 hours. Shred chicken when done.
- Preheat oven to 350°
- Mix together cream of chicken soup and sour cream; pour half of the sour cream mixture on the bottom of a 13x9 inch baking dish, and mix the other half in with the shredded chicken.
- Place about 1/4 cup chicken mixture and 2 tbl cheddar cheese onto each tortilla; roll up and place seam side down into baking dish; repeat with remaining tortillas.
- Pour enchilada sauce over the entire casserole and cover with remaining cheddar cheese; top with green onions and olives.
- Cover with foil and bake 25 minutes. Remove foil and bake additional 5 minutes.
