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?
Course
Main Course
Servings4
AuthorE. Marie - from a Rival Crock Pot Cookbook
Ingredients
3lbschopped cooked chickenleftover meat works great
chilies from the marketyour favorite, roasted & peeled – seeds optional
1large onionchopped
4ozMonterey Jack cheeseshredded
4ozmild or sharp cheddershredded
14oz. canchopped black olives
8corn tortillas
Mexican Gravy
1/2stickbutter
1/2Cchili powder
1/3Cflour
4clovesgarliccrushed
1/4tground cumin
1/4tMexican oregano
315 oz canschicken broth
112 oz cantomato sauce – OR – 1/2 can green tomatillo sauce
Instructions
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.