Crock Pot Chicken Enchilada Stack

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My dad is been researching our family tree for months. We had known for years that we are related to John Neely Bryan and that was about as exciting as it got, until a couple of days ago when my Dad discovered that I’m practically Royalty! He discovered we are related to Princess Diana, Prince William and Prince Harry. Which the girls decided is like being related to Ellen since she’s related to Princess Kate. Megan was disappointed that we didn’t discover this before the Royal Wedding so that they would have known to invite us. So from here on out I’ve informed those around me to only address me as Princess or Duchess. Good thing I already had my tiara!

I wonder if they use crock pots at the castle? And do they know how to do Tex-Mex?? I’ll have to work on that when I get there.

1 tsp Canola Oil
1 cup Onion, chopped
1/2 cup Poblano Chile, chopped and seeded
2 Garlic Cloves, minced
1-1/2 tsp Chili Powder
14.5 oz can Diced Tomatoes, drained
8 oz can Tomato Sauce
Cooking spray
2 cups Chicken Breast, shredded
1 cup Frozen Corn
15 oz can Black Beans, rinsed and drained
5 (8-inch) Corn and Flour Blend Tortillas
8 oz Sharp Cheddar Cheese, shredded
1 Tbs Cilantro

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano pepper and garlic to pan; cook for 6 minutes, stirring frequently.

Stir in chili powder, tomatoes and tomato sauce. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture.

Coat a 5-quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker. Combine remaining tomato mixture, chicken, corn, and beans.

Place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cover and cook on LOW for 2 hours or until cheese melts and edges are lightly browned. Garnish with cilantro, if desired. Cut into 8 wedges.

Adapted from Cooking Light

Servings: 8
Calories 367
Total Fat 15.0g23%
Saturated Fat 7.1g
Total Carbohydrates 37.8g
Dietary Fiber 8.4g
Protein 27.0g
Nutrition Grade B+

Today’s Leopard Print Find: Faux Fur Throw Blanket – Leopard

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