This one tastes just like a chicken enchilada! Serve with refried or whole beans and a salad for a complete dinner, don’t forget to serve with extra salsa!

This recipe is also good to make use of a lot of left over Thanksgiving Turkey!

OLE'!

Ingredients:

12 corn tortillas, cut into 6-8 pieces each

approx. 4 cups chopped cooked chicken or turkey,(1 whole chicken cooked in crockpot ahead of time and de-boned)

1 (10 3/4 oz.) can cream of chicken soup

1 ( 10 3/4 oz.) can cream of mushroom soup

1 (7 oz.) can green chili salsa (why do they call it green chili salsa when it is really red?)

1 cup sour cream (lite is fine)

1 Tablespoon grated onion

1 1/2 cups grated cheddar cheese (6-8 ounces)

Directions:

Lightly grease or spray sides and bottom of slow- cooking pot. In a separate bowl mix the cans of soup, salsa, sour cream, and grated onion. Arrange 1/3 of tortillas in bottom of crockpot, top with 1/2 of the chicken meat, then top meat with 1/2 soup mixture. Repeat process ending with tortilla layer on top. Cover and cook on low 4-5 hours. sprinkle with cheese and cook another 20 minutes until melted. If you are not going to be around for the sprinkling of the cheese delegate somebody else to!

Have a tossed salad ready in fridge, a bowl of beans to be microwaved and OLE’ dinner!