Crock Pot Southwestern Chicken Tortilla Casserole

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Crock Pot Southwestern Chicken Tortilla CasseroleDon’t you love your crock pot?  It’s just such a fabulous kitchen appliance!

If you don’t’ use it much you really should.  It makes life a lot easier when you can come home to dinner 3/4 of the way ready for the table!

This Crock Pot Southwestern Chicken Tortilla Casserole would be great with a simple salad of romaine and tomatoes, served with your family’s favorite dressing!!

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Yields 8

Crock Pot Southwestern Chicken and Tortilla Casserole

Crock Pot Southwestern Chicken and Tortilla Casserole

10 minPrep Time

6 hrCook Time

6 hr, 10 Total Time

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Ingredients

  • 4 Cups Shredded Chicken Breast
  • 1 (19 oz) can of enchilada sauce (gluten free if needed)
  • 6 oz of Sour Cream (3/4 Cup)
  • 1/2 cup chicken stock
  • 2 dozen corn tortillas
  • 1 tsp onion powder
  • 8 oz shredded Monterey jack or Cheddar Cheese

Instructions

  1. Cut the tortillas into 8 wedges per tortilla.
  2. In a large mixing bowl combine the sour cream, chicken stock and onion powder.
  3. Begin layering in the crock pot with the enchilada sauce on the bottom.
  4. Then add the tortillas, sour cream mix, chicken and the cheese in that order.
  5. Continue layering in that order to the top and make sure to end with the cheese.
  6. Cover and cook in your crock pot on low for 5-6 hours.
Recipe Type: Dinner
http://www.frugallivingmom.com/crock-pot-southwestern-chicken-tortilla-casserole/

 

 

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