Crock Pot Chicken Enchiladas

Ingredients for Crock Pot Chicken Enchiladas
You can make these with beef, too!

• 1 chicken, cooked and deboned
• 1 can tomatoes and green chilies (Ro-Tel)
• 1 medium onion, chopped
• 6 or 8 flour tortillas, torn into pieces
• 1 can condensed cream of chicken soup
• 2 tbsp. instant tapioca
• 2 cups grated Cheddar cheese

Mix chicken, soup, tomatoes and tapioca.

Spray the inside of a crock pot with nonstick cooking spray.

Line bottom of crock pot with 1/3 of the tortillas.

Top with 1/3 of the chicken mixture and 1/3 of the onions and cheese. Repeat for two more layers.

Set the crock pot on Low and cook for 2 to 3 hours or until hot and cheese is melted.

Top of Crock Pot Chicken Enchiladas

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