Out of the Crock-Pot you get a stack of chicken enchiladas, but believe me when I say ... this is the flavor you are looking for. Served with a spinach salad ... what more could you ask for?
3# chopped cooked chicken (leftover meat works great)
chilies from the market (your favorite), roasted & peeled – seeds optional
1 large onion, chopped
4 oz. Monterey Jack cheese, shredded
4 oz. mild or sharp chedder, shredded
1 – 4oz. can chopped black olives
8 corn tortillas
Mexican Gravy –
1/2 stick butter
1/2 C. chili powder
1/3 C. flour
4 cloves garlic, crushed
1/4 t. ground cumin
1/4 t. Mexican oregano
3 cans (15 ounces each) chicken broth
1 can (12 oz.) tomato sauce – OR – 1/2 can green tomatillo sauce
Melt butter in saucepan; add dry ingredients, stirring continually; slowly add chicken broth, stirring constantly. Stir in tomato or green sauce, stir.
Foil Handles – tear off three 18” x 2” strips of heavy foil (or regular foil, folded to double thickness). Crisscross the foil strips in a spoke pattern in the bottom of the Crock-Pot, and up the sides to make lifting the stack easier.
In mixing bowl: chicken, chilies, onion and 1 cup of Mexican Gravy. Dip one tortilla in the gravy, place in pot, spread 3 tablespoons chicken filling over tortilla, sprinkle with cheese & olives. Repeat layering, with the final layer containing only cheese & olives. Pour excess gravy over top of tortilla stack. Cook on Low 4-6 hours or on High for 1 1/2 to 2 1/2 hours.