It's kinda more of a casserole, but still really yummy regardless what you call it. And Chad said "I will totally take the leftovers for lunch tomorrow." So, I am thinking he gives it a thumbs up, too. :-)
6 boneless chicken breasts
1 (19 ounce) can of enchilada sauce
2 cans cream of chicken soup
1/2 cup chopped onion
1 can (4 ounces) of chopped mild green chiles
16-20 corn tortillas
16 ounces of shredded sharp chedder cheese
1. Cook chicken and shred.
2. Mix soup, chiles, and onions.
3. Cut tortillas in wedges.
4. Layer crock pot with sauce, tortillas, soup mix, chicken, and cheese all the way to the top, ending with cheese. (I did three layers.)
5. Cover and cook on low for 5-7 hours.