Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Chicken -- up to 3 lb, chopped, cooked
4 1/2 oz Can chopped mild green chilies
1 onion -- chopped
4 oz Monterey jack cheese -- shredded
4 oz Can chopped black olives
8 Corn tortillas
Mexican Gravy:
1/4 c Butter
1/2 c Chili powder
1/3 c Flour
1/2 ts Garlic salt
1/4 ts Ground cumin
1/4 ts Oregano -- crushed
3 cn Chicken broth (15 oz ea)
12 oz Can tomato sauce
Mexican Gravy:
Melt butter in saucepan. In aq bowl, mix together dry ingredients.
Slowy add dry ingredients to margarine, stirring constantly. Mixture
will become crumbly. Slowly add chicken broth to margarine mixture,
stirring constantly. Stir into tomato sauce.
Enchiladas:
In mixing bow, stir together chicken, chilies, onion and 1 cup of
Mexican gravy.
In Crock-Pot, place foil handles (see directions below). Dip
tortilla in Mexican gravy and lay in Crock-Pot. Spread about
3 tb chicken filling over tortilla, and sprinkle with cheese and
olives. Continue layering process until the top of Crock-Pot has
been reached. Final layer should be cheese and olive layer. Pour
any excess gravy over top of tortilla stack. Cook on Low 4 to 6
hours or on High for 1-1/2 to 2-1/2 hours.
Foil Handles:
Tear off three 18x2" strips of heavy foil or use regular foil folded
to double thickness. Criss-cross the foil strips in a spoke design
and place in Crock-Pot to make lifting of tortilla stack easier.
