This last week was jam packed with lots of fun activities. I had my two Interior Design classes, watched the first league meet for Cross Country, met my hiking group on Wednesday, and took a long arm quilting class on Thursday. Not a whole lot of time to cook! These Chicken Enchiladas were born of necessity and are based on a recipe I have been making for years, ever since friends brought us dinner after the birth of our second baby.
For best results, seek out the Hatch Green Chile Enchilada Sauce – I find it in most grocery stores including Safeway.
Slow Cooker Chicken Enchiladas with Green Chile Sauce
For best results, seek out the Hatch Green Chile Enchilada Sauce – I find it in most grocery stores including Safeway.
- 1.5 cups cooked chicken (or turkey), chopped
- 1 15 oz can pinto or black beans, drained and rinsed (or 2 cups cooked)
- 1 15 oz can Hatch Green Chile Enchilada Sauce (or 2 cups homemade)
- 8 8″ flour tortillas (whatever fits into your slow cooker)
- 1 cup shredded Mexican blend cheese
- 1/2 cup water or milk
- In a bowl, mix chicken, beans, and 3/4 cup of the enchilada sauce.
- In the slow cooker, add a spoonful of enchilada sauce, then layer a tortilla, 1/4 cup of chicken mixture and a handful of cheese. Continue with 3 more layers of tortillas, chicken, and cheese. Pour 1/2 cup of enchilada sauce on the stack. Continue with the rest of the tortillas, chicken, and cheese, finishing with the rest of the enchilada sauce. Sprinkle top with any remaining cheese. Carefully pour water or milk over the stack of tortillas and put the lid on the slow cooker.
- Cook 3-4 hours on high, until cheese is melted and sauce is bubbling. Serve.
