Deliciously easy Slow Oven Chicken Enchilada Casserole layer a couple of simple ingredients in to the slow cooker along with a couple of hrs later, you've got a scrumptious dinner everybody will like!
My earliest boy left for fifth grade overnight science camp yesterday. This will make me feel old.
How do you possess a kid that’s in fifth grade. I must say, I had been quite sad along with a little nervous! I'm able to’t speak with him until Friday mid-day as he comes back home. However I’m sure he’s getting a great time! Irrrve never visited science camp after i would be a kid however this place includes a rock wall and many types of fun equipment. It’s all outdoors aside from the cabins they sleep in. I sent just a little compact digital camera with him and may’t wait to determine what he did as they was there!
So to food&...we ordinarily have Taco Tuesday each week. My children are obsessive about Taco Tuesday. I recieve very tired of the saaaaaame factor and so i attempt to jazz up once in some time. I put this in to the slow cooker and offered it rather of tacos and my children devoured it! It’s rather easy and adaptable for your family’s likes. My boys didn’t blink a watch at eating the corn which was inside it. Booyah for casseroles that hide vegetables, ha!
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Slow Oven Chicken Enchilada Casserole
- 1 onion, chopped
- 1 clove garlic clove, minced
- 1 Tablespoons of. essential olive oil
- 1 (10-oz) can red enchilada sauce
- 1 (8-oz) can tomato sauce
- pepper and salt, to taste
- 8 corn tortillas
- 3-4 boneless chicken breasts, cooked & shredded or cubed (or 1 large can chicken, drained)
- 1 (15-oz) can Ranch-Style beans, drained
- 1 (11-oz) can Mexicorn, drained
- 1 cup grated Mexican cheese blend
- 1 (2-1/4 oz) can sliced black olives
- sour cream and chopped cilantro, for serving
- Saute onion and garlic clove in essential olive oil inside a saucepan on medium heat until softened. Stir in enchilada sauce and tomato sauce. Season with pepper and salt.
- Place two tortillas at the base from the slow oven. Layer one-third from the cooked chicken on the top from the tortillas. Top with one-third from the enchilada sauce mixture. Layer one-third from the beans on the top. Now one-third from the corn. Add ⅓ cup of cheese and sprinkle one-third from the olives outrageous.
- Repeat the layers TWO more occasions after which top with 2 tortillas. Cover and prepare on LOW 6-8 hrs. Scoop out onto plates and serve with sour cream and chopped cilantro. ENJOY!!
Listed here are a couple of pictures to assist using the process:
Saute onion and garlic clove in essential olive oil inside a saucepan on medium heat until softened. Stir in enchilada sauce and tomato sauce. Season with pepper and salt. Place two tortillas at the base from the slow oven:
Layer one-third from the cooked chicken on the top from the tortillas:
Top with one-third from the enchilada sauce mixture:
Layer one-third from the beans:
Now one-third from the corn:
Add 1/3 cup of cheese:
And sprinkle one-third from the olives outrageous:
Repeat the layers TWO more occasions after which top with 2 tortillas:
Cover and prepare on LOW 6-8 hrs. Scoop out onto plates and serve with sour cream and chopped cilantro. ENJOY!!
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