Sunday, June 2, 2013

Chicken Enchilada Casserole Crockpot Recipe

Chicken Enchilada Casserole Crockpot Recipe

Ingredients needed:

* 1 onion, chopped
* 1 garlic clove, minced
* 1 tablespoon of oil
* 1 can of enchilada sauce (10-oz)
* An 8-oz can of tomato sauce
* 8 corn tortillas
* 3 boneless chicken-breast halves, cooked and cubed
* 15-oz can ranch-style beans, drained
* 11-oz can Mexicorn, drained
* 3/4 lb of cheddar cheese, grated
* 2 1/4-oz can sliced black olives, drained
* Salt and pepper

Preparation steps:

* Saute onion and garlic in oil in saucepan. Stir in enchilada sauce and tomato sauce. Season with some salt and pepper.
* Place two tortillas in bottom of crockpot. Layer 1/3 of the chicken on top. Top with 1/3 sauce mixture, 1/3 of the beans, 1/3 corn, 1/3 cheese, and 1/3 of the black olives. Repeat layers 2 more times. Top with 2 tortillas.
* Cover and cook on low for 6 to 8 hours.


See many other yummy chicken crockpot recipes here

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