Pollo-Chili Verde A La Americana - cooking recipe

Ingredients

1 whole chicken
1 pkg. (18 count) corn tortillas
1 to 1 1/2 lb. Colby-Jack cheese, grated
1 (16 oz.) can Las Palmas green chili enchilada sauce

Preparation

Cut chicken up and boil in pan until done.
(You may add poultry seasoning to the water while cooking for better flavor.) Let chicken cool, then remove skin and remove from bone.
Shred chicken to desired size.
Start to layer the crock-pot with tortillas, then chicken and cheese.
Add a little sauce on top. Continue to layer until all ingredients are gone.
Make sure you finish top layer with cheese.
Pour excess sauce on top.
Turn crock-pot to high; cook until cheese is melted and simmering. Cooking time: approximately 2 1/2 hours.
Serves 6 to 8 people.