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Chicken Enchilada Casserole (CrockPot Recipe)


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1/2 onion chopped
1 garlic clove, minced
1 tbsp Olive oil
10-oz can red enchilada sauce
8-oz can tomato sauce
salt to taste
pepper to taste
8 corn tortillas
2 boneless chicken breast halves, cooked and cubed
15-oz can ranch-style beans, drained
3/4 lb shredded cheddar cheese
21/4 oz can sliced black olives, drained

1. Saute onion and garlic in oil in saucepan. Stir in enchilada sauce and tomato sauce. Season with salt and pepper.
2. Place two tortillas in bottom of slow cooker. Layer one-third chicken on top. Top with one-third sauce mixutre, one-third cheese, one-third beans, and one-third black olives. Repeat laters 2 more times. Top with 2 tortillas.
3. Cover. Cook on low 6 to 8 hours.


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