Crock Pot Enchiladas

Ingredients:

1 can cream of mushroom soup

1 can cream of chicken soup (or 2 cans of cream of chicken if you don't like mushrooms)

1 cup sour cream

2 Tbsp. chopped onion

1 can diced green chilies

1 ½ cups grated cheddar cheese

12 flour tortillas torn into pieces

3-4 cups cooked chicken or pork

7-oz. jar salsa

½ cup grated cheddar cheese (for garnish)

2 Tbsp. Chopped Cilantro (for garnish)

Preparation:
In separate bowl, combine soups, sour cream, onion, and 1 cup grated cheese. Place one-third of each of the following in layers in crock pot: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on Low 4 hours, then stir lightly. Sprinkle with remaining ½ cup cheese. Cover. Cook on Low an additional 15 minutes until cheese is melted. Garnish with Cilantro serve. Goes great with Corn Casserole and Spanish Rice.