Enchilada Crock-pot Bake
Shanna Browning
The enchilada crock pot bake I made the other night turned out really
good-here is the recipe if anyone is interested. Super easy (minus cooking
the chicken) and Tim said I should never make regular enchiladas again. :)
The only thing I did different was leave out the corn (it gets too soggy in
the crock pot-yuck),shred the chicken instead of dicing it, add a little
more cheese and add jalapenos.
INGREDIENTS:
9 corn tortillas, 6-inch
1 can (12 to 16 ounces) whole kernel corn with peppers, drained
2 to 3 cups cooked diced chicken
1 teaspoon chili powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
1 can (4 ounces) chopped green chile peppers, mild
2 cups shredded Mexican blend cheese or mild Cheddar cheese
2 cans (10 ounces each) enchilada sauce
1 can (15 ounces) black beans, rinsed and drained
guacamole and sour cream
PREPARATION:
Spray slow cooker with cooking spray. Place 3 tortillas in bottom of slow
cooker. Top tortillas with the corn, half of the chicken, about half of the
seasonings, and half of the chile peppers. Sprinkle with half of the
shredded cheese and pour about 3/4 cup of enchilada sauce over the cheese.
Repeat with 3 more tortillas, the black beans, remaining chicken,
seasonings, chile peppers, and cheese. Top with remaining tortillas and
enchilada sauce. Cover and cook on LOW setting for 5 to 6 hours. Serve with
guacamole and sour cream.
Serves 6 to 8.