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Serves 4
Prep Time: 15 minutes
This southwest classic can be prepared up to two days in advance. Store the crock pot in the refrigerator and plug it in a few hours before meal time.
For a veggie version, swap the chicken for 1 cup each roasted red peppers and sliced zucchini.
• 2 tablespoons cooking oil
• 5 corn tortillas (5-6 inches in diameter)
• 1 (10-ounce) can green enchilada sauce, or 1¼ cups green salsa
• ½ cup sour cream
• 2 cups fully cooked, shredded chicken (use leftover, rotisserie, or canned)
• 2 cups shredded jack or mozzarella cheese
• 1 (4-ounce) can chopped green chilies
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1st Keep
 8isenuf
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