Crock Pot Chicken Enchiladas - cooking recipe

Ingredients

1 (28 ounce) can red enchilada sauce
4 chicken breasts (cooked and shredded)
2 (10 1/4 ounce) cans cream of chicken soup
1 (4 ounce) can diced green chilies
18 small corn tortillas
1 small onion (minced)
1 (8 ounce) package shredded Mexican blend cheese

Preparation

Cook chicken and shred. Mix together the soup, green chilis and onions. Cut tortillas in wedges. Layer crockpot with 1/3 each of the sauce, tortillas, soup and chicken mix and cheese then repeat two times ending with cheese on top.
Cook in crockpot on low temperature for 4-5 hours.