Last week we did chicken enchilada casserole:

Pile into the crockpot:

One - two pounds boneless, skinless chicken breasts or tenders
two cans of cream soup (we like chicken)
two cans of green enchilada sauce
1-2 cans of diced green chiles

cook 8-10 hours on low or 5-6 hours on high

Shred the chicken
Add torn up white corn tortillas - until not soupy anymore.
Add shredded cheese and sour cream
Stir and let it sit for another 30 minutes or so.
Serve with shredded lettuce, diced tomatos.

The whole family gobbled this up!