How To Easily Deconstruct A Popular Mexican Dish.

This unique recipe from Sarah combines two of my favorite things:  slow cooking and Mexican food! I love enchiladas, but they are a chore to make. First you have to prepare your filling, then you have to fill and roll the tortilla shells and finally you bake or grill them.

That’s a lot of work on a hot summer day, especially since that oven is going to radiate heat into your kitchen. But with this recipe you make everything in the slow cooker, so there’s no mess, no complicated process and no heat. As Sarah says, “Slow cooker enchilada casserole is the easiest recipe you will find for enchiladas!”

The only problem I have encountered in making enchilada is that I don’t really like any of the commercial red enchilada sauces that I’ve tried. They all taste flat and vaguely metallic to me. So I might try making this with green enchilada sauce or even salsa verde (green salsa).

I serve this chicken enchilada casserole with sour cream on top, refried beans and Spanish rice use green sauce and/or add some veggies.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  Has anyone used flour tortillas?  I literally just added flour ones to the pot!!. I took a little bite while I was stirring in the cheese. They might be a bit soggy but they are absorbing the enchilada sauce! Yummy!

Recipe and image courtesy of Sarah Olson at The Magical Slow Cooker