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Chicken enchilada casserole
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A picture of Chicken enchilada casserole.

Chicken enchilada casserole

chris.shaw.3745
chris.shaw.3745 @cook_3192395
Gardnerville, Nevada

Chicken enchilada casserole

chris.shaw.3745
chris.shaw.3745 @cook_3192395
Gardnerville, Nevada
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Ingredients

20 mins
6 servings
  • 1onion, chopped
  • 1garlic clove, minced
  • 1 tbspolive oil
  • 10 ozcan enchilada sauce
  • 8 ozcan tomato sauce
  • 1salt to taste
  • 1pepper to taste
  • 8corn tortillas
  • 3boneless chicken breast halves cooked and cubed
  • 15 ozcan ranch style beans drained
  • 11 ozcan mexicorn drained
  • 3/4 lbcheddar cheese grated
  • 2 1/4 ozcan black olives
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Steps

20 mins
  1. 1

    Saute onion and garlic in oil in saucepan.

  2. 2

    Stir in enchilada sauce and tomato paste. Season with salt and pepper

  3. 3

    Place two tortillas in bottom of slowcooker. Layer one third chicken om top. Top with one third sauce mix, one third beans, one third corn, one third cheese, and one third black olives. Repeat layers two more times. Top with 2 tortillas

  4. 4

    Cover cook on low 6-8 hours

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chris.shaw.3745
chris.shaw.3745 @cook_3192395
on August 25, 2014 15:33
Gardnerville, Nevada

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Keywords

Enchilada Casserole Onion Chicken Breast Corn Tortilla Pepper Tomato Sauce Bean Cheese Garlic Cheddar

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