Crock Pot Chicken Enchiladas

• 1 12 cups chopped cooked chicken
• 1 (20 ounce) can red enchilada sauce
• 1 (10 ounce) can cream of chicken soup
• 12 corn tortillas, cut in quarters
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese

1. Lightly saute chicken in olive oil and cumin.
2. Undercook.
3. Mix undiluted soup with the chicken into one bowl.
4. Toss cheeses together in one bowl.
5. Lightly grease bottom of crock pot.
6. Put a little enchilada sauce.
7. Place a layer of tortillas.
8. Spread layer of chicken.
9. Sprinkle some cheese.
10. Repeat layers.
11. Top with tortillas, enchilada sauce and cheese.
12. Cook 4 hours on low.

chicken, red enchilada sauce, cream of chicken soup, corn tortillas, shredded monterey jack cheese, cheddar cheese

Taken from www.food.com/recipe/crock-pot-chicken-enchiladas-209636 (may not work)