Tuesday, March 24, 2009

Crockpot Chicken Enchilada Casserole

Oh yummy! This dish took 5 hours to make in a slow cooker and it was so delicious. All of the flavors melded together to create the perfect harmony. I found this recipe on The Crockpot Lady's A Year of Crockpotting blog, one of my absolute favorite blogs to peruse. *Sorry for the blurry picture above. We were up at Lake Charlevoix with some friends and I offered to make this for dinner. The blurry picture is no indication of the deliciousnes of this dish*

The Ingredients:
1 lb cooked, shredded chicken
28 oz can of enchilada sauce
1 colorful bell pepper, chopped
1 can black beans, drained and rinsed (I didn't use these but I bet they would make a great addition!)
1 can sliced black olives
1/2 red onion, chopped
8 fat free flour tortillas
2 C 2% shredded cheddar cheese
Lite sour cream

Combine the shredded chicken with the enchilada sauce.

Starting with 2 tortillas, layer ingredients into crockpot insert. Here's the order I went with
chicken mixed with sauce
chopped pepper
red onion
black beans
1/3 C cheese

Repeat layers. Finish with a handful of cheese. Cover and cook on low for 4-6 hours. This is a no-peeking recipe. A lot of times it's okay to peek and to stir, but for this one it's best left alone for the flavors to meld properly and for the edges to get that yummy crispy cheese texture.
Serve with a dollop of sour cream.


  1. I have been digging on enchilada's a lot lately. I can't seem to get enough of them. I may have to try this out. Thanks! It looks yummy.