A gooey casserole from the slow cooker. Perfect for busy days. It goes well with nice weather so you won’t heat up the house with the stove or it’s even better when the rain hits and you need some comfort food.
Since this is a gooey recipe, I serve it in large bowls. It goes well with rice and a dollop of sour cream and guacamole on top. If I have time I will saute peppers and onion and add corn to it for a side. If time is limited then a big side salad will do the trick.
South of the Border Chicken Corn Tortillas
Prep time
Cook time
Total time
Author: Val
Recipe type: Entree
Serves: 6 – 8
Ingredients
- 3 T canola oil
- 4 lg. chicken breast
- 1 (19 oz) can of enchilada sauce
- 2 (11 oz) cans cream of chicken soup
- 1 (4.25 oz) can black olives, sliced
- 2 dozen corn tortillas
- 1 lg. onion, chopped
- 1 (8 oz) pkg. taco style cheese
Instructions
- Place a large skillet over medium heat and add the oil.
- Once the oil is heated add the chicken.
- Cook about 5 minutes per side.
- Remove and allow to cool.
- Once the chicken has cooled it can be shredded or chopped.
- Cut the tortillas into 8 wedges per tortilla.
- In a large mixing bowl combine the soup, olives and onions.
- Begin layering in the slow cooker with the enchilada sauce on the bottom.
- Then add the tortillas, soup, chicken and the cheese in that order.
- Continue layering in that order to the top being sure to end with the cheese.
- Cover and cook on low 7 hours.
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With Cinco de Mayo coming up this would be a great meal.
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Thanks for the recipe. We always appreciate your ideas. I have put a few into action.
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I’d love to hear which recipes you’ve tried Stan & how you liked them
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