Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas {Jen Lucia}

21 oz Cream of Mushroom Soup
8 oz Green Chilies
8 oz Shredded Cheese
2 lbs Chicken
20 Corn Tortillas
20 oz Green Enchiladas Sauce
Salt & Pepper

Mix mushroom soup, green chilies, 4 oz of shredded cheese, salt & pepper, and chicken together in a bowl. Spray a {large} crock-pot with Pam, then layer five tortillas, spoon some chicken mixture in, then top with some green enchiladas sauce. Do that four times. Top off with remaining 4 oz of cheese. And cook on high for 4 to 5 hours.

{I have a smaller crock-pot, so I cut the recipe in half.}