Wednesday, November 14, 2012

Crockpot Chicken Enchiladas

yeah, i know, the picture doesn't look that appetizing.  but i promise, these are good.  i made them for a work potluck once, and several people were asking for the recipe.  again, this isn't a recipe that i cook often because it calls for already cooked chicken, but i had the rest of the rotisserie chicken from the chicken and wild rice soup, and mr. d is always craving "mexican", so i thought these enchiladas would be a great addition to crockpot week.

Crockpot Chicken Enchiladas
4 c chicken, cooked and shredded
1 c sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 can diced green chiles
12 tortillas, torn into pieces
1/2 c cheddar cheese

Mix chicken, sour cream, soups and chiles in a bowl with salt and pepper to taste.  Spray crockpot with cooking spray.  Layer tortillas, then chicken mixture and repeat, ending with tortillas.  Cook on low 5-6 hours.  Top with cheese and cook an additional 15 mins.

i didn't count how many tortillas i used.  my crockpot is bigger, so i'm sure i used more than 12.  Also, the original recipe calls for corn tortillas, but i use flour, so i'm sure either would work well, although why would you ever want to eat a corn tortilla??  i also didn't measure my cheese, but used enough to cover the top.  mr. d didn't think it was spicy enough, and he suggested that i add chiles.  when i told him there were chiles, he suggested that i add more.  so i'll have to try jalapenos or something next time to give it more of a kick.

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