Crock Pot Chicken Enchilada Casserole

I love Mexican food. I don't make it very often (well, we have taco night but that is mostly me opening cans and dumping the contents into a shell.) So I was excited to try this recipe. I actually found several similar recipes and tweaked them a little bit to make this one work for us. Here we go!

You need: 2 dozen small corn tortillas, 1 can red enchilada sauce, 1 can green enchilada sauce, 1 small can gree chilies, 2 cups shredded cheddar cheese, chicken (more on that in a minute), 2 cans cream of chicken soup, 1 small chopped onion, and one snowman dinner plate. I swear I have other plates. I really do. There's one more thing to add to my summer to do list. Box up the snowman plates and buy cute new plates to add to my dwlindling supply of everyday dishes. Moving on.

About that chicken. Most recipes I found called for cooked, shredded chicken. That's nice and all, but I didn't want to precook the chicken and I did not have any cooked chicken around. So. I thawed the 2 biggest chicken breasts you've ever seen (what is UP with the size of the chicken breasts these days?) and sliced the chicken up into small chunks. I used the raw chicken and just cooked it longer than the recipe called for. It turned out perfectly, by the way!


Anyway, I divided the ingredients into fourths as I planned to make 4 layers.

Pour 1/4 of the red and green sauce into the Crock Pot.

Cut 24 corn tortillas into wedges. I used my pizza cutter. I find I use it to cut sandwiches, tortillas, wraps, just about everything. Except pizza.

Put 1/4 of the tortillas in the CP. Don't let this picture fool you. You need quite a few on each layer. I added about 3 times that many to this first layer once I saw how much I had.

Mix 2 cans of cream of chicken soup, 1 small chopped onion, and 1 small can of green chilies. Other ideas: diced tomatoes, black olives, corn salsa...

Spread 1/4 of the soup mixture on top of the tortillas.

Arrange 1/4 of the chicken on top of the soup mixture.

Sprinkle 1/4 of the shredded cheddar cheese (sharp or regular.)

Continue layering.

Cook on low 5-6 hours.

We ate this con un poquito mas queso y mucho sour cream. It was un poco caliente y muy delicioso! (See, I knew all those years of Spanish would come in handy one day.)