GREEN CHILE ENCHILADAS

Jennifer E.

1 dozen corn tortillas 2 cups (or more) chopped cooked chicken
2 cans cream of chicken soup 2 cups grated cheese (more if you like)
2 cans chopped green chilies

Spray crock pot with cooking oil.
Tear tortillas into quarters or smaller. Put a layer of tortillas in crock pot, then a layer of the mixture of chicken, soup, and chilies. Sprinkle cheese, then continue layers of tortillas, chicken mixture and cheese. Heat at low for about 3-4 hours until heated through.