| This recipe is liked by 0 person(s). |
|
Crockpot Enchilada Casserole
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: http://crockpot365.blogspot.com/2008/01/crockpot-enchilada-casserole-recipe.html
| 2 cups | chicken, cooked, shredded |
| 28 oz | can enchilada sauce |
| 1 | orange pepper |
| 1 | yellow pepper |
| 1 can | black beans, drained and rinsed |
| 1 can | olives, sliced |
| 6 | corn tortillas |
| 2 1/2 cups | shredded cheddar cheese |
| sour cream, (optional) |
Combine chopped or shredded chicken with the enchilada sauce. Starting with 2 corn tortillas, layer ingredients into stoneware insert in this order: tortillas, chicken mixed with sauce, chopped pepper, black beans, olives, cheese.
Repeat layers. Finish with a handful of cheese and 1 tablespoon of water that you swirl around in the bowl that had the enchilada sauce and chicken.
Cover and cook on low for 4-6 hours. This is a no-peeking recipe. A lot of times it's okay to peek and to stir, but for this one it's best left alone for the flavors to meld properly and for the edges to get that yummy crispy cheese texture.
Serve with a dollop of sour cream.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe