Slow-Cooker Green Chile-Chicken Enchiladas

I have been trying out recipes lately for Christmas Eve.  Usually, we go out to eat with the family and then have a big Christmas dinner at my house.  This year, we decided to shake things up a bit.  I will be having both Christmas Eve and Christmas Day dinner at my house.

So being that Christmas Eve is hectic -  church, dinner, out looking at lights, etc.  I was looking for recipes I can make and leave.   Also, Christmas Eve is usually a New Mexican themed dinner.

I attained success when I found this recipe from Betty Crocker.   I just made a couple of changes and I had my one recipe down.  This dish is more of a casserole than your traditional rolled or flat enchiladas.  They are loaded with chicken, beans, cheese and a slightly spicy sauce.  You can control the "heat" of the sauce by buying either mild, medium, or hot green chiles and Enchilada Sauce.  In this recipe I used medium.   The ingredients are layered in a slow-cooker.  Once the layers are made, cover, set on low, and you are done.

I served these enchiladas garnished with a dollop of sour cream, some shredded iceberg lettuce and diced tomatoes.  They were delicious and very easy to make.  Plus, the tomatoes and lettuce make them look festive to me.

Slow-Cooker Green Chile-Chicken Enchiladas
From Betty Crocker adapted by "From My Southwest Kitchen"

Ingredients:


2 cans (4.5 oz each)  chopped green chiles
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 oz)  green enchilada sauce
1/4 cup mayonnaise
12 corn tortillas (6 inch), cut into 3/4-inch strips
3 cups shredded cooked chicken breast
1 can (15 oz) pinto beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
Garnishes: Sour Cream, diced tomatoes, shredded iceberg lettuce


Directions:
1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.
2. Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.
Cover; cook on Low heat setting 6 to 7 hours.
3. Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Garnish with tomatoes, lettuce and sour cream.

Servings 6

Pin It