Crock-Pot Enchiladas - cooking recipe

Ingredients

1 pkg. corn tortillas
5 chicken breasts, boiled
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 c. milk
1 can green salsa
1 chopped onion
2 c. shredded Cheddar cheese
1 can sliced black olives

Preparation

Boil chicken breasts and chop or shred. Set aside. Mix together soups, milk, green salsa and onion. Set aside. Cut corn tortillas into strips. Set aside. Layer into crock-pot 3 times: sauce, tortillas (crisscrossed), chicken, Cheddar cheese and olives. Cook in crock-pot on high for about 5 to 6 hours.