Mexican Crock Pot Chicken

• 5 boneless skinless chicken breasts
• 2 (10 1/2 ounce) cans cream of chicken soup
• 16 ounces sour cream
• 3 (4 ounce) cansortega whole green chilies
• 2 -3 cups of grated cheddar cheese
• 1 large white onion
• 12 corn tortillas

1. First, boil the chicken breasts.
2. Then shred them.
3. Mix together the sour cream and cream of chicken soup.
4. Dice the onion.
5. You want to layer all ingredients.
6. I start with a layer of the sour cream and cream of chicken soup mix.
7. Then put a layer of the shredded chicken.
8. Then sprinkle a layer of the diced onions.
9. Then cheese.
10. Then a layer of the green chilies.
11. (I open the chili and lay it flat) Then put a layer of corn tortillas.
12. repeat this as many times as will fit in your crock pot.
13. Exact measurements are not necessary in this recipe.
14. The ingredients do the work.
15. Once everything is layered, cook in crock pot on high for 4 hours.

chicken breasts, cream of chicken soup, sour cream, cansortega, cheddar cheese, white onion, corn tortillas

Taken from www.food.com/recipe/mexican-crock-pot-chicken-140824 (may not work)