1 can red enchilada sauce
1 can green enchilada sauce
1 small can gree chilies
2 cups shredded cheddar cheese
1lb Chicken Breast
2 cans cream of chicken soup
1 small chopped onion
I divided the ingredients into fourths as I planned to make 4 layers.
Pour 1/4 of the red and green sauce into the Crock Pot.
Cut 24 corn tortillas into wedges. I used my pizza cutter.
Put 1/4 of the tortillas in the CP.
Mix 2 cans of cream of chicken soup, 1 small chopped onion, and 1 small can of green chilies. Other ideas: diced tomatoes, black olives, corn salsa.
Spread 1/4 of the soup mixture on top of the tortillas.
Arrange 1/4 of the chicken on top of the soup mixture.
Sprinkle 1/4 of the shredded cheddar cheese (sharp or regular.)
Continue layering until finished.
Cook on low 5-6 hours.