We made this conference weekend for Sunday dinner. Mom and I each made a crockpot full. They were basically the same in each crockpot, but the brand of enchilada sauce was different and I had an extra dose of green chilies in mine, so it made it a little spicer. I think that we can all agree that it was tasty. You can't go wrong with this ingredient combination. Success Rate: Mom, Dad, Diana, Justin, Rachel and Kenny all liked it. Leftovers were great. Tyler picked at it and only at the chicken and tortilla, and Zachary wouldn't try it.
(The original recipe called for red enchilada sauce, but I prefer green with chicken, so this is my version of the recipe.)
1 onion chopped
1 garlic clove, minced
1 tbsp oil
BIG can of green enchilada sauce (can't remember the oz's)
salt to taste
pepper to taste
8 flour tortillas
3 boneless chicken breast halves,
15-oz can black beans, drained and rinsed
11-oz can Mexicorn, drained
3/4-lb shredded cheese
2 1/4-oz can sliced black olives, drained
1. Saute onion and garlin in oil in saucepan. Add chicken and cook until chicken is cooked thoroughly. (I added a can of diced green chilies during this step for fun)
2. Spray inside of slow cooker with cooking spray. Place 2 tortillas in bottom of slow cooker. ( you may need to trim to fit) Layer one-third chicken on top. Top with one-third enchilada sauce, one-third beans, one-third corn, one-third cheese, and one-third black olives. Repeat layers 2 more times. Top with 2 tortillas, coat with sauce and cheese.
3. Cover. Cook on Low 6-8 hours.
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