I love me some slow cooker enchiladas. I mean, who wouldn't? I love my slow cooker because it's great to prepare something in the morning and have it freshly cooked and ready for you when you come home at night. And I love enchiladas because, well, they're just delicious. One thing I've never tried, though, is an enchilada stack–a dish easily prepared in the slow cooker where you stack the tortillas instead of rolling them. Who ever heard of such a crazy thing?! Well, now I have and now you have, so let's start! Making this slow cooker chicken enchilada stack is going to be easy and delicious. I'm betting that it will be a family favorite in no time!
Read more in ¿Qué más? Latin slow cooker: Mexican chicken posole (RECIPE)
Chicken Enchiladas Stack
Ingredients:
1 teaspoon canola oil
1 cup chopped onion
1/2 cup chopped seeded poblano chile
2 garlic cloves, minced
1 1/2 teaspoons chipotle chile powder
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
1 can (8 oz.) tomato sauce with basil, garlic, and oregano
Cooking spray
2 cups shredded rotisserie chicken breast
1 cup frozen baby white and yellow corn
1 can (15 oz.) black beans, rinsed and drained
5 (8-inch) corn and flour blend tortillas
8 ounces shredded reduced-fat sharp cheddar cheese (about 2 cups)
Cilantro sprigs (optional)
Get the full recipe directions from Cooking Light.
Image via Cooking Light.
