Crock Pot Chicken Enchilada Casserole

I just made this yesterday - it's good but it needs something more. I'm not sure what but it's missing some sass. I liked it because it is easy since it is a crockpot recipe - it's a good base recipe, it just needs a little more spice.

3-4 lbs. chicken
1 med. onion, finely chopped
1 Tbsp. oil
1 can (10.75 oz.) cream of chicken soup
1 can (10.75 oz.) cream of mushroom soup
1 cup sour cream
10 oz. can green enchilada sauce
4.5 oz. can peeled, diced green chilies
20 corn tortillas (I used about 10)
3 cups shredded cheddar cheese

Boil chicken. Shred meat and discard bones and skin (I boiled my chicken with green chilies to add a little flavor to it - you can also use a rotisserie chicken from the store to save time). Saute onion in oil in saucepan until translucent. Stir in soups, sour cream, enchilada sauce, and chilies. Heat until warm. Tear tortillas into bite-size pieces (I just used my kitchen shears and cut them into strips). Fill the slow cooker in layers, repeating 'til all ingredients are used up: sauce, chicken, tortillas, cheese. (Begin with sauce and end with cheese and sauce.) Cover. Cook on low 5-6 hours, or high 2-3 hours. (mine was done after about 4 hours on low so don't count on the 5 to 6 hours)

Enjoy! If you try this and find something that adds a little more pizzaz, let me know.

Spiced Apple Cider

I had this at my neighbor's house. YUM. She got it out of the Fix it and Forget-it Cookbook.

2 sticks cinnamon
1 t cinnamon
2 t whole cloves
1 t ground cloves
2 tsp ground nutmeg
1 C orange juice
1/4 C lemon juice
1 tsp lemon peel
1/2 C pineapple juice
1 gallon apple cider
1 C sugar

Mix all ingredients in 6 qt slow cooker. Simmer on low 4-6 hours.