Saturday, December 6, 2008

Got Leftovers?

A couple of months ago I attended our monthly meeting of the Friday Night Quilters and our gracious hostess, Judy, served a wonderful crockpot dish called Chicken Enchilada Casserole. I immediately thought that it could replace my usual Thanksgiving turkey leftover dinner. I usually make turkey enchiladas from a recipe from my neighbor Gail. It involved softening the tortillas in oil, then filling and rolling each one into a casserole dish. With this new recipe you just layer all the ingrediants into the pot! So Easy! So Tasty!

Slow Cooker Chicken Enchilada Casserole
(great for leftover turkey too!)

3-4 lb chicken
1 medium onion, finely chopped
1 T. oil
10 3/4 can cream of mushroom soup
10 3/4 can cream of chicken soup
1 cup sour cream
10-oz. can green enchilada sauce
4.5-oz. can peeled, diced green chilies
20 corn tortillas
3 cups shredded cheddar cheese

1. Boil chicken. Shred meat and discard bones and skin.
2. Saute onion in oil in saucepan until translucent.
Stir in soups, sour cream, green enchilada sauce and the chilies.
Heat until warm.
3. Tear tortillas into bite-sized pieces.
4. Layer half of sauce, chicken, tortillas, and cheese in
slow cooker, alternating layers. Repeat, ending with the cheese and sauce.
6. Cover. Cook on Low 5-6 hours, or High 2-3 hours

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