Crockpot in a Flash by Amy Clark
Author:Amy Clark [Clark, Amy]
Language: eng
Format: mobi
Published: 2012-03-19T16:00:00+00:00
Green Chile Chicken
4 boneless skinless chicken breasts
1 can (29 ounces) green chile enchilada sauce
1 can (10 ¾ ounces) cream of chicken soup
Shredded cheese of your choice
Mix enchilada sauce and soup in a crockpot. Use a whisk to blend well.
Add chicken.
Scoop some sauce over the top to cover the chicken.
Cover, and cook on low 6-7 hours.
Sprinkle cheese over the top.
Cover until cheese is melted (or microwave if desired)
Serve over tortillas, rice, noodles, or pasta of your choice
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