Slow Cooker Sour Cream Chicken Enchiladas

These Slow Cooker Sour Cream Chicken Enchiladas are creamy, cheesy, and packed with flavor. Theyre incredibly easy to make and perfect for a comforting family dinner.

Ingredients:

• 1 lb chicken breasts, cooked and shredded
• 1 cup sour cream
• 1 can 10
• 5 oz cream of chicken soup
• 1 cup salsa
• 2 cups shredded cheese cheddar or Mexican blend
• 1 can 4 oz diced green chilies
• 8-10 flour tortillas
• Salt and pepper to taste

Instructions:

In a bowl, mix together sour cream, cream of chicken soup, salsa, and diced green chilies

Season shredded chicken with salt and pepper, then add it to the mixture and stir until well combined

Spread a thin layer of the chicken mixture on the bottom of the slow cooker

Fill each tortilla with a generous amount of the chicken mixture, roll it up, and place it seam-side down in the slow cooker

Repeat until all tortillas are filled and placed in the slow cooker

Pour any remaining chicken mixture over the top of the enchiladas

Sprinkle shredded cheese evenly over the top

Cover and cook on low for 4-6 hours or until heated through and bubbly

Serve hot and enjoy