Chicken Enchiladas Casserole Style - cooking recipe

Ingredients

1 can Valley Fresh white chicken in water
1 small (1/2 c.) purple onion
1 small can diced green chiles
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
3 cloves garlic, chopped
1 soup size can water or milk
8 oz. sour cream
12 to 15 corn tortillas
2 c. grated cheese (Longhorn, Colby or Monterey Jack)

Preparation

Place first 7 ingredients in saucepan; heat to boil.
Reduce heat.
Add sour cream (do not boil after adding).
Place a couple of spoonfuls in the bottom of 4-cup crock-pot.
Layer tortillas, soup mixture and cheese.
Cook on low for the afternoon.
Let stand 10 minutes if there is too much liquid or cook a bit longer. Dinner is ready when lessons are finished.
Serve with tossed green salad.