Creamy Chicken Green Enchiladas

7-8 frozen Tyson brand chicken tenderloins
Place in crockpot with:
1 can cream of chicken soup
1 can green chiles
1 clove garlic finely chopped
1 small onion finely chopped
1 tsp. cumin
1/2 tsp. black pepper
Cook on low for 4-5 hours or until chicken falls apart.
Stuff filling in 10-12 small homemade corn tortillas (you can buy this at any authentic taqueria or panaderia) - Cover with 1 large can green enchilada sauce and any remaining filling.
Top with 1-2 c. mozzarella and/or queso fresco.
Bake at 350 for 30 minutes or until cheese is bubbly.
Garnish with cilantro. Serve with sour cream, tomatoes, lettuce and a glass of manzana lift!

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