Fiesta Green Chile Chicken Enchiladas
by Marla C.
Shredded Chicken from 1 store-bought rotisserie chicken (skin removed)3 cans condensed cream of chicken soup (reduced fat and sodium)
1 cup reduced-fat sour cream
14
oz. frozen chopped green chile (defrosted), hot or mild to taste (or equivalent canned)
1/2 teaspoon garlic powder
1/2 to 1 teaspoon dried Mexican oregano
2
boxes frozen José Olé® Chicken Taquitos (20 per box) defrost to room temp, corn tortillas not flour
2 cups shredded Mexican cheese blend (8 oz.)
Combine chicken, cream of chicken soup, sour cream, green chile, garlic, and oregano right in a slow cooker (4-6 qt.). Cut the Taquitos into 3 or 4 pieces each (you can do several at once on the cutting board). Put cut-up Taquitos into slow cooker. Stir gently to mix all ingredients. I like to use a wooden spoon for this so as not to break up the Taquitos. Sprinkle cheese on top. Cover and cook on low for 3-4 hours. Keeps warm on low for several hours, if they last that long! Great for your next fiesta!
Serves: 12-16