Sunday, January 7, 2018

slow cooker chicken enchiladas











I know, I know.  Not an inspiring photo.  But you know what- my family didn't care what it looked like.  They ate it.  So there.  Put a pretty salad next to it on your dinner plate. :) This dish was always one of my favorites as a child but being able to cook it in a slow cooker adds another option and I like options.  This casserole makes great leftovers.

slow cooker chicken enchiladas (found in a La Canada ward "favorites" cookbook)
Mix:
2 cups cooked, diced or shredded chicken
1 medium onion, minced
1 can cream of mushroom soup (I prefer Campbell's healthy option)
1 can cream of chicken soup (I prefer Campbell's healthy option)
1 cup light sour cream
10-ounce can green enchilada sauce (I prefer Las Palmas)
1 small can green chiles, diced

Then layer in slow cooker in this order:  Chicken mixture, tortillas (20 corn tortillas total, torn into bite sized pieces) (I used whole wheat flour tortillas),  and cheese (3 cups cheddar total) (I used mozzarella to cut fat and calories).  Heat until warmed through.

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