Chicken Enchiladas in a Crockpot

This is now my favorite way to make enchiladas.  Great flavor and easy! 

1 14.4-oz. can chicken chunks, drained 

1 medium onion, finely chopped (can use dried)

1 Tbsp. oil

1 10 3/4-oz. can cream of mushroom soup

1 10 3/4-oz. can cream of chicken soup

1 cup sour cream

1 19-oz.  can green enchilada sauce

1 4.5-oz. can peeled, diced green chilies

36 corn tortillas

3 cups shredded cheddar cheese

     1. Sauté onion in oil in saucepan until translucent.  Stir in soups, sour cream, green enchilada sauce, and chilies.  Heat until warm.  

     2. Tear tortillas into bite-sized pieces.

     3. Layer 1/4 tortillas, sauce, chicken and cheese in slow cooker, alternating layers.  Repeat 3 more times.  

     4. Cover.  Cook on Low 5-6 hours, or High 2-3 hours.