South of the Border Cheesy Chicken Corn Tortillas Crock PotWritten by foodthusiast on Sep 29, 2011 in Recipes slow cooker -
Crock pot recipes are always comforting, but add a little southern or tex mex flare to the meal to spice it up. Liven up your next chicken slow cooker night with this chicken corn tortillas dish. Don’t forget something sweet and cinnamony…or chocolaty to finish this off.
- chicken crock pot recipe -
Pull from the pantry:
3 T canola oil
4 lg. chicken breast
1 (19 oz) can of enchilada sauce
2 (11 oz) cans cream of chicken soup
1 (4.25 oz) can black olives, sliced
2 dozen corn tortillas
1 lg. onion, chopped (white or yellow)
1 (8 oz) pkg. taco style cheese
Work your foodthusiasm:
Add oil to a large skillet over medium heat. When oil is heated, add chicken, cooking for about 5 minutes on each side.
Remove chicken from heat and allow to cool. To cool quickly and avoid overcooking, you can remove from the skillet. Shred the chicken once it has cooled it.
Cut the tortillas into 8 wedges per tortilla. You can stack 2 to 4 tortillas and easily cut with a pizza cutter to save time.
In a large mixing bowl combine the cream of chicken soup, black olives and chopped onions.
Start layering your slow cooker/crock pot with the enchilada sauce on the bottom first. Then add the cut tortillas, soup mixture, shredded chicken and the taco style cheese in that order.
Continue layering in that order to the top of the crock pot. Make sure to end with the tasty taco sytle cheese.
Cover and cook on a low temperature setting for 7 hours.
Tip: This is best served in a bowl and topped with sour cream or guacamole. Add a side salad topped with a market fresh salsa.
With all that time you have waiting 7 hours you can make this Hella Good Mexican Dessert to pop in the fridge for later. Yum! Share the foodthusiasm!