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Ingredients
4 to 6 Chicken thighs, boneless, skinless
1 Large can green chile enchilada sauce
1 Can cream of chicken soup
Monterey Jack cheese, shredded
1 Cup sour cream
Instructions
Put enchilada sauce and soup in crockpot and use a whisk to blend well. Add chicken and scoop sauce over the top to cover them. Cook on LOW 4 to 6 hours.
Serve over rice, noodles, tortillas, etc. Top with cheese and sour cream.
11/06/10 * * * * *