Crock Pot Mexican Chicken Enchilada Filling - cooking recipe

Ingredients

2 lbs boneless skinless chicken breasts, cubed
16 ounces salsa
1 (10 1/2 ounce) can cream of chicken soup
2 cups grated cheese
2 cups tortilla chips, crushed
tortilla
sour cream

Preparation

Place the cubed chicken in the bottom of crock pot.
Mix the salsa and cream of chicken soup together.
Pour soup mixture over cubed chicken.
Add crushed tortilla chips on top of soup mixture.
Add grated cheese over the crushed chips.
Cook on high for 4 hours.
Take a potato masher and mash all the chicken into little bits inside the crock pot.
Stir it well.
Cook for 2 more hours on low.
Serve in tortillas with sour cream.