Chicken Enchiladas Casserole Style

Ingredients

• 1 can Valley Fresh white chicken in water
• 1 small 12 c purple onion
• 1 small can diced green chiles
• 1 10 34 oz can cream of chicken soup
• 1 10 34 oz can cream of mushroom soup
• 3 cloves garlic chopped
• 1 soup size can water or milk
• 8 oz sour cream
• 12 to 15 corn tortillas
• 2 c grated cheese Longhorn Colby or Monterey Jack

Directions

1. Place first 7 ingredients in saucepan heat to boil
2. Reduce heat
3. Add sour cream do not boil after adding
4. Place a couple of spoonfuls in the bottom of 4-cup crock-pot
5. Layer tortillas soup mixture and cheese
6. Cook on low for the afternoon
7. Let stand 10 minutes if there is too much liquid or cook a bit longer Dinner is ready when lessons are finished
8. Serve with tossed green salad