Crock Pot - Chicken Enchiladas
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 lbs 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
- 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 15 oz cans chicken broth
- 1 12 oz can 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.