Saturday, March 3, 2012

Chicken enchilada Casserole slow cooker

 9 -6-inch  corn tortillas
1 (9-oz.) pkg. frozen Southwestern-flavored cooked chicken breast strips, thawed, chopped
2 (4.5-oz.) cans chopped green chiles
1(15.5-oz.) can black beans, drained, rinsed
8oz. (2 cups) shredded Mexican cheese blend
1/2 cup plus 2T chicken broth
1 (15oz.) can kidney beans, drained, rinsed
1T Chili Powder
1.Spray 3 1/2- to 4-quart slow cooker with nonstick cooking spray. Layer 3 tortillas in bottom, overlapping. Top with half of the chicken, 1 can of the chiles, the black beans and 1/2 cup of the cheese.
2. Pour 1/4 cup of the broth over layers. Repeat with 3 more tortillas, remaining chicken, the kidney beans and 1/2 cup of the cheese. Top with last 3 tortillas, remaining 1 cup cheese, can of chiles and 1/4 cup plus 2T broth. And Chili Powder

3 Cover; cook on low setting for 4-5 hours.
Top off this casserole with sour cream, chopped tomatoes, guacamole, salsa, shredded lettuce, sliced ripe olives and sliced green onions.
* This was a pretty good casserole. It was simple to put together and didn't use very many ingredients. It was nothing amazing but it was good and filling with all the beans. You need to remember to add the toppings like lettuce and sour cream that's what really adds to this and makes it a meal. I give it a 4

1 comment:

  1. This sounds fabulous! I love that it's for the slow cooker.


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