“A good cook knows that it's not what's on the table that matters, it's who is in the chairs.”

Sunday, February 6, 2011

CrockPot Chicken Enchiladas

Adapted recipe from here.

1 onion, chopped
1 garlic clove
1 T oil
10 oz can enchilada sauce
14 oz can tomato sauce (recipe called for 8 but I don’t think it was enough)
8 corn tortillas
1 can black beans, drained and rinsed
1 c frozen corn
2 c cheese
3 chicken breasts, cooked and shredded ( I cooked mine in the crockpot ahead of time with 1 c salsa and 1 T taco seasoning)
2 ¼ oz olives (GROSS, I didn’t do this!)

Saute onion and garlic in oil in saucepan. Add enchilada sauce and tomato sauce.

Combine chicken, beans, and corn together.

Place 2 tortillas in the bottom of crockpot

Layer 1/3 chicken/bean/corn mixture, 1/3 cheese, 1/3 sauce, repeat 2 more times.

Top with 2 tortillas.

Cover, cook on low for 6-8 hours.

Also, you can substitute ground beef or turkey for chicken.

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