Slow Cooker Chicken Enchilada Stack
This dish is excellent, garnished with salsa, sour cream and Jalapeno peppers!
Servings: 6
Calories: 291kcal
Ingredients
- 1 onion chopped
- 1 medium-sized Poblano chili pepper chopped
- 2 garlic cloves minced
- 1 ½ tsp chili powder
- 1 can diced tomatoes and green chilies
- 1 c spaghetti sauce (Or 1 can tomato sauce with basil, garlic and oregano)
- 2-3 cooked chicken breasts (OR 2 cans of chicken)
- 1 c frozen corn
- 1 can chili beans (or black beans)
- 5 corn tortillas
- Shredded Cheddar Cheese
Instructions
Directions:
- Chop onion and Poblano chili
- Boil Chicken (unless you’re buying cans or buying it precooked)
- In a food processor or blender, blend onion, Poblano chili, garlic, tomatoes and green chilies, chili powder and tomato sauce. Blend until almost smooth.
- Combine with chicken, corn and chili beans.
- Assemble in a round crockpot by placing about 3 Tablespoons of mixture in bottom of pot, top with a corn tortilla, and then top with 1 cup of chicken mixture and then top with cheese. Repeat with remaining chicken mixture, tortillas and cheese.
- Cover and cook on low for 2-6 hours (or until edges are slightly brown)
Freezer to Slow Cooker directions:
- Follow Steps 1-4 above.
- Place mixture in freezer safe bag and label.
- To prepare for cooking, remove from freezer the night before.
- Layer as described in step 5 above.
- Cover & cook on low for 2-6 hours (or until edges are slightly brown).
Nutrition
Calories: 291kcal | Carbohydrates: 40g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 1180mg | Potassium: 1165mg | Fiber: 8g | Sugar: 12g | Vitamin A: 865IU | Vitamin C: 35mg | Calcium: 94mg | Iron: 4mg