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Crockpot Chicken Enchilada Hot Dish

User Rating4.6 out of 5 (5 Reviews)  Write a Review

By , About.com Guide

This chicken recipe is made in the slow cooker with tortillas, corn, cooked chicken and chili powder, and chopped vegetables, along with other seasonings.

Ingredients:

  • 9 corn tortillas, 6-inch
  • 1 can (12 to 16 ounces) whole kernel corn with peppers, drained
  • 2 to 3 cups cooked diced chicken
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt, or to taste
  • 1 can (4 ounces) chopped green chile peppers, mild
  • 2 cups shredded Mexican blend cheese or mild Cheddar cheese
  • 2 cans (10 ounces each) enchilada sauce
  • 1 can (15 ounces) black beans, rinsed and drained
  • guacamole and sour cream

Preparation:

Spray slow cooker with cooking spray. Place 3 tortillas in bottom of slow cooker. Top tortillas with the corn, half of the chicken, about half of the seasonings, and half of the chile peppers. Sprinkle with half of the shredded cheese and pour about 3/4 cup of enchilada sauce over the cheese. Repeat with 3 more tortillas, the black beans, remaining chicken, seasonings, chile peppers, and cheese. Top with remaining tortillas and enchilada sauce. Cover and cook on LOW setting for 5 to 6 hours. Serve with guacamole and sour cream.
Serves 6 to 8.

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4 out of 5 4 out of 5
Deeeeelisch!!!December 14, 2009By ckmiltgen
"Made recipe exactly as is. Used the whole 3 cups of chicken. Par boiled chicken breasts, then shredded. Delicious!! Cooked for my son, daughter-in-law and husband. Everyone loved it. My son asked for leftovers to bring to work the next day for his lunch."
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