Wednesday, January 19, 2011

Slow Cooker Chicken Enchiladas Verdes Casserole Recipe

{print this recipe}

This is a super easy slow-cooker recipe. I wanted to make an enchilada casserole the other day and I really love slow cooker recipes so I don't have to be cooking dinner during "the witching hour" (anyone with small kids knows what I'm talking about). I figured I could come up with something good and this was it! We like a little heat in our Mexican dishes so next time I would add the can of diced chiles. I will include them in the recipe even though I didn't use them the first time.


Source: combo of several recipes plus a little Mama Jan Original

INGREDIENTS
• 2½ cups cooked chicken, shredded or cubed (2-3 chicken breasts)
• 1 cup asadero or Asiago cheese, shredded (divided)
• 1/2 medium onion, chopped
• garlic (a couple cloves), minced
• 1/3 C fresh cilantro, finely chopped (subs. green onions, sliced)
• 1/3 C lowfat sour cream
• 1 4-oz. can chopped green chiles (optional, for heat)
• 1 T lime juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 14-oz. can mild green enchilada sauce (or try the homemade sauce from this recipe if you have time!)
• 18 6-inch corn tortillas, cut into quarters

DIRECTIONS

1. Combine chicken, 1/2 cup of the cheese, onion, garlic, cilantro, sour cream, canned chiles (if desired), lime juice, cumin, salt and pepper in a medium bowl.

2. Spread 1/2 cup of the enchilada sauce on the bottom of your slow cooker.

3. Layer 1/3 of your tortilla quarters, then half the chicken mixture, 1/3 of your tortillas quarters, the remaining half of the chicken mixture, and finally the remaining tortilla quarters.

4. Pour the remaining enchilada sauce on top. Sprinkle with remaining 1/2 cup of cheese.

5. Cook on low for 3-4 hours.

Conventional Oven option: Follow instructions using a 9x13 casserole dish. Cover with foil and bake 30-40 minutes at 350°.

Kitchen Tip:For shredded chicken (my favorite in any Mexican dish), I place the chicken breasts in my slow cooker. Sprinkle with salt and pepper then pour in enough water or chicken broth to cover the breasts. Cook on high for 3-4 hours or low for 6-8 hours. Remove and shred! You can make a bunch and a time and then freeze it in portions. Be sure to remove as much air as possible so your chicken doesn't get freezer burn!

1 comment:

egbkid said...

Hello;
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Natasha.