Easy Chicken & Cheese Enchiladas

Ingredients
1 can condensed cream of chicken soup
1/2 cup sour cream
1 cup salsa
2 tsp chili powder
2 cups chopped cooked chicken
1/2 shredded monterey jack cheese
6 flour tortillas (6")
1 small tomato, chopped
1 green onion, sliced

Preheat oven to 350 degrees F.
Stir soup, sour cream, salsa and chili powder in medium bowl.
Stir 1 cup salsa mixture with chicken and cheese in separate bowl.
Divide chicken mixture among tortillas. Roll up tortillas and place seamside up in 2qt shallow baking dish. Pour remaining salsa mixture over filled tortillas. Cover baking dish.
Bake for 40 minutes, or until enchiladas are hot and bubbling. Top with tomato and onion.

Make this in the crockpot two different ways!

1) Follow the above directions, but assemble in layers in a crockpot instead of a baking dish: Tortillas, chicken mixture, tortillas, salsa mixture, repeat.  Cook on low for 4-6 hours or until heated and bubbly.

OR

2) Omit 2 cups chopped cooked chicken and Add 4 boneless skinless chicken breasts.
Place chicken breasts on the bottom of crockpot. In a separate bowl, mix soup, sour cream, salsa & chili powder.  Pour over chicken breasts in crockpot. Cover with shredded cheese. Cook on low 7 to 8 hours.  Shred chicken in crockpot and stir mixture.  Serve on tortillas.

I find that cooking the chicken in the crockpot is the easiest and most convenient way for me. I rarely have the time or desire to first cook chicken breasts and then assemble this recipe.  It also cuts down on dishes and cleanup!