Ingredients
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1
-
1
-
32
-
12
-
2 1/2 - 3
-
4
-
2
-
-
-
-
-
-
-
-
Directions
Slow Cooker Chicken Sour Cream Enchilada Casserole, Found in Not Your Mother’s Slow Cooker Cookbook, For the amount of work that goes into layering the components, I had a much higher expectation of this dish When we scooped it out of the slow cooker, the green enchilada sauce had taken over I turned to my girlfriend and said, Well, now I know what a mexican-style jelly would taste like The flavor is okay The texture is goofy The appearance is — well, don’t try putting this plate in front of a kid Further proof that spanish food doesn’t belong in a slow cooker I’m going to have to go to Taco Bell to forget about this concoction , Found in Not Your Mother’s Slow Cooker Cookbook
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Steps
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1
Done
|
In a Large Skillet, Heat the Oil & Add the Onion , Cooking Until Softened, About 5 Minutes . Set Aside. |
|
2
Done
|
Pour About 1/2c Enchilada Sauce Into the Cooker, and Spread Around. |
|
3
Done
|
in Layers Add 1/4 of the Tortilla Strips, 1/4 of Remaining Sauce, 1/3 of the Onions, 1/3 of the Chicken, and 1/4 of the Cheese. Repeat the Layers Two More Times Ending With the Cheese. Finish the Casserole With the Remaining Tortilla Strips, Sauce, & Cheese. |
|
4
Done
|
Spoon the Sour Cream Over the Surface of the Casserole in Big Dollops. Use a Spatula or the Back of a Large Spoon to Gently Spread It All Around Without Disturbing the Layers. Cover and Cook on High For 2 Hours, or on Low 4-5 Hours. |
|
5
Done
|
to Serve, Use a Long Handled Spoon to Reach Down Through All the Layers For Each Serving. Make Sure Each Diner Gets Some of the Sour Cream. |
