Tuesday, July 10, 2012

Chicken Enchiladas - crock pot style

First off, where you come from, do you call it a crock pot or a slow cooker?  I always refer to mine as a crock pot and I was wondering if that is just a regional thing or not?  

Anyhow, since I had several requests for the chicken enchiladas that I mentioned in the previous post, I thought I would just post the recipe here for everyone to enjoy.  We ate it on Monday evening and it was very good!

Chicken Enchiladas

olive oil
6 cloves garlic, crushed
1 onion, finely chopped
2 green peppers, finely chopped
1 large can (28 oz) chopped tomatoes
1 can (4 oz) chopped green chiles
1 tsp cumin
sea salt to taste
cayenne pepper to taste
3/4 lb boneless, skinless cooked chicken, shredded
2 cans (15 oz ea) pinto beans, rinsed and drained
1 can (14 oz) black olives, sliced and drained
1 1/2 cups frozen corn, thawed
4 - 6 whole wheat tortillas

Heat the oil in a large heavy skillet (such as a cast iron) over medium-high heat; add the garlic and onions and saute 2 to 3 minutes or until onions soften.  Add the green pepper and cook a few minutes more, or until vegetables are soft.  Stir in the chopped tomatoes, green chiles and cumin.  Season to taste with salt and cayenne pepper.

Ladle 1/4 of the sauce onto the bottom of a 5 or 6 quart slow cooker.  Follow that with 1/3 of the chicken, 1/3 of the beans, 1/3 of the olives, 1/3 of the corn and 1/3 of the cheese.

Top that with 2 or 3 tortillas

Repeat the above two steps two more times, not putting tortillas on the top layer.

Cover and cook on low about 4 to 4 1/2 hours, or until bubbly throughout.  Serve warm.