Crock Pot Creamy Chicken Enchiladas

1 ½ lb. Shredded cheese
2 cans (10 ¾ oz. each) cream of chicken soup
1 can (10 ¾ oz.) cream of mushroom soup
1 to 1 ½ soup cans of water
1 can (4 oz.) diced green chilies
2 cans chicken or 2 cups cooked, shredded chicken or turkey
24 to 36 corn tortillas

Mix the soup and water to the thickness you want. Add the chilies and chicken. In a large crockpot, layer a few spoonfuls of sauce then break up about ½ package of tortillas over sauce. Sprinkle with some cheese and begin layers again, repeating until everything is used up. Heat and eat – takes approximately 1 to 2 hours on high to heat thoroughly.


Serving Suggestions – fresh veggie tray or green salad, chips and salsa