Chicken Enchilada Casserole
On Friday I made Salmon Cheese Casserole from Fix It and Forget It Cookbook and it was, eh, not so good.
Today I made this, and it was WONDERFUL. So here you go. It's from the same cookbook.
Marsha's Chicken Enchilada Casserole
1 onion, chopped
1 garlic clove, minced (I used more, because I like it)
1 Tbsp oil
10-ounce can enchilada sauce
8-ounce can tomato sauce
salt to taste
pepper to taste
8 corn tortillas
3 boneless chicken-breast halves, cooked and cubed
15-ounce can ranch-style beans, drained
11-ounce can Mexicorn, drained
3/4-pound cheddar cheese, grated
2-1/4-ounce can sliced black olives, drained
1. Saute onion and garlic in oil in saucepan. Stir in enchilada sauce and tomato sauce. Season with salt and pepper.
2. Place two tortillas in bottom of slow cooker. Layer one-third chicken on top. Top with one-third sauce mixture, one-third beans, one-third corn, one-third cheese, and one-third black olives. Repeat layers 2 more times. Top with 2 tortillas.
3. Cover. Cook on low 6-8 hours.
Variation: Substitute 1 lb. cooked and drained hamburger for the chicken.
My notes: The tortillas on top came out dry and hard. It would have been good to reserve a little sauce to dribble on top of them.
The key with this recipe is to not expect it to come out exactly like enchiladas. The tortillas on the bottom and in the middle soften up and disintegrate but the effect is marvelous. In the end the dish comes out as a casserole and it is marvelous. Oh, also -- I would suggest serving it with sour cream.
Today I made this, and it was WONDERFUL. So here you go. It's from the same cookbook.
Marsha's Chicken Enchilada Casserole
1 onion, chopped
1 garlic clove, minced (I used more, because I like it)
1 Tbsp oil
10-ounce can enchilada sauce
8-ounce can tomato sauce
salt to taste
pepper to taste
8 corn tortillas
3 boneless chicken-breast halves, cooked and cubed
15-ounce can ranch-style beans, drained
11-ounce can Mexicorn, drained
3/4-pound cheddar cheese, grated
2-1/4-ounce can sliced black olives, drained
1. Saute onion and garlic in oil in saucepan. Stir in enchilada sauce and tomato sauce. Season with salt and pepper.
2. Place two tortillas in bottom of slow cooker. Layer one-third chicken on top. Top with one-third sauce mixture, one-third beans, one-third corn, one-third cheese, and one-third black olives. Repeat layers 2 more times. Top with 2 tortillas.
3. Cover. Cook on low 6-8 hours.
Variation: Substitute 1 lb. cooked and drained hamburger for the chicken.
My notes: The tortillas on top came out dry and hard. It would have been good to reserve a little sauce to dribble on top of them.
The key with this recipe is to not expect it to come out exactly like enchiladas. The tortillas on the bottom and in the middle soften up and disintegrate but the effect is marvelous. In the end the dish comes out as a casserole and it is marvelous. Oh, also -- I would suggest serving it with sour cream.