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( slow cooker) chicken enchilada stack
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Think outside the "dish". You can enjoy the flavor and texture of enchiladas in a slow cooker, just stack the tortillas instead of rolling them. We suggest lining slow cooker with slow cooker bag so you can easily remove the stack from cooker. Yield: 8 servings ( serving size; 1 wedge) Ingredients: | |
1 tsp | canola oil |
1 cup | chopped onion |
1/2 cup | chopped seeded poblano chile |
2 | garlic cloves, minced |
1 1/2 tsp | chipolte chili powder |
1 ( 14.5 ounce) can | no salt added diced tomatoes, drained |
1 (8 ounce) can | tomato sauce with basil, garlic, and oregano |
Cooking spray | |
2 cups | shredded rotisserie chicken breast |
1 cup | frozen baby white and yellow corn |
1 (15 oz) can | black beans, rinsed and drained |
5 ( 8 inch) | corn and flour blend tortillas |
8 ounces | shredded reduced fat sharp cheddar cheese, ( about 2 cups) |
Cilantro sprigs (optional)
Prep:
1- heat a large nonstick skillet over medium high heat. Add oil to pan; swirl to coat. Add onion, poblano chile, and garlic to pan; cook 6 minutes or until vegetables are tender; stirring frequently.
2- stir in chile powder, tomatoes and tomato sauce. Place half of tomato mixture in a blender. Remove center piece of blender lid ( to allow steam to escape): secure blender lid on blender. Place a clean towel over opening in blend lid ( to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture
3- coat a 5 quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker. Combine remaining tomato mixture, chicken, corn, and beans.
4- place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cover and cook on LOW for 2 hours or until cheese melts and edges are lightly browned. Garnish with cilantro, if desired. Cut into 8 wedges
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