From Church Cookbook:
2 Tbl. cooking oil.
5 corn shells
1 can (10oz) green enchilada sauce or 1 1/4 cups green salsa.
1/2 c. sour cream.
2 cups fully cooked, shredded chicken, use leftover rotisserie, or canned.
2 cups shredded jack or mozzarella cheese
1 (4oz) can chopped green chilies.
For easy clean up, brush halfway up inside and bottom of slow cooker with cooking oil. Brush tortillas on both sides with remaining cooking oil; place on sheet of waxed paper briefly. In a medium bowl, combine green enchilada sauce and sour cream. Place 1/4 cup sour cream mixture into crock pot. Top with tortilla, 1/2 cup chicken,1/3 cup cheese, 1 Tbl green chilies, and 1/4 cup sour cream mixture. Repeat process three more times, ending with the last tortilla. Cover with remaining sauce, chilies, and cheese.
Cook on slow cooker setting high for 3 hours or on slow cooker setting low for 6 hours. Serves 4.