Crock Pot Enchiladas

* Recipe from Shannon *

* 3-4 lbs. chicken
* 1 can Cream of Mushroom Soup
* 1 can Cream of Chicken Soup
* 1 c. sour cream
* 1 - 10 oz. can of green enchilada sauce
* 1 sm. can of green chilies
* 10 corn tortillas
* shredded cheese

Boil chicken & shred. In sauce pan, heat soups, sauce, sour cream & chilies. Heat until warm. In crock pot, layer corn tortillas (make sure to tear into bite size pieces), sauce, chicken & cheese. Repeat layering, ending with sauce & cheese. Cover. Cook on low for 5-6 hours, or high for 2-3 hours.