- PAM® Original No-Stick Cooking Spray
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
- 1 can (8 oz each) Hunt's® Tomato Sauce, divided
- 1 can (10-3/4 oz each) reduced sodium condensed cream of chicken soup
- 2 cups shredded rotisserie chicken
- 1/2 cup chopped sweet onion
- 12 corn tortillas (6 inch), cut into lengthwise strips
- 1 cup shredded Monterey Jack cheese
|Serving Size||6 servings (1 cup each)|
- Spray inside of 4-quart slow cooker with cooking spray.
- Stir together drained tomatoes, half of tomato sauce and soup in small bowl; set aside. Combine chicken, onion and remaining tomato sauce in another bowl.
- Place 1/3 of tortilla strips in bottom of slow cooker; top with 1/3 each of sauce mixture, chicken filling and shredded cheese. Repeat layers, ending with a layer of cheese.
- Cover and cook on HIGH 2 hours or on LOW 4 hours.
Frozen chopped onion may be substituted for fresh. Any leftover chicken may be used in place of rotisserie chicken.
|Amount per Serving|
|% Daily Value*|
|Total fat||14 g||21%|
|Saturated fat||6 g||28%|
|Dietary fiber||5 g||18%|
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I would skip the tomato sauce and use a mixture of enchilada and tomato sauce for true flavor and a dash of Cholula hot sauce.( its very mild) and use sliced green onions.
Anything involving canned soup is going to turn out mushy and with a not very pleasing cloying taste. Making real enchiladas is actually quite easy and the prep time is likely very similar. Trader Joe's green salsa makes an excellent base and it's a simple matter to poach a couple of chicken breasts. Enchiladas do not seem to be fodder for the slow cooker. Tamale pie perhaps?
I boiled my chicken, sauteed the onions with toasted long green anaheim chiles, which most stores roast ahead and sell by the bag fresh, no tomatoes, add fresh garlic, a tiny pinch of cumin (it goes a long way), salt. I take the green chile, you can use canned long green, put it in blender and puree. Instead of using raw tortillas, try using tostada chips, being sure not to use too much liquid in your crock pot. lot's of cheese. Now what do think? If you want the enchiladas to taste like real enchiladas, use red enchilada sauce, or the green if you like. You can also brown ground beef and make them red, use green with the chicken. I am from the border of Mexico and TX, so I like the real thing. I make all my own sauces. Very easy.
I have some miles on the slow cooker - The downside to this machine is the "my food was steamed" effect - that you cannot change. I made this recipe but did not add the tortilla to the cooker... Make them like you would a burrito and add the chicken to the shells AFTER - If you want an easy tip...put the burrito in a George foreman grill to crisp it...sauce on top/
This recipe really missed the mark. I served for a football party. It was a starchy, unattractive, unappetizing mess. Terrible.
I used a 3 quart (casserole dish size) slow cooker. This turned out splendidly. I loved it. I used the mild Rotel and it was spicy (might be too spicy for ome kids), but we liked it. I do agree with other poster who said texturally it's not very appealing, i.e., mushy. The advantage of using torilla strips is that you don't need a knife to eat it. The poster above who said it was too saucy -- I bet she did not drain the Rotel tomatoes. My finished product looked very close to the photo. I would definitely make this again, especially in the winter -- good comfort food.