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Slow Cooker Chicken Enchiladas Recipe

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This recipe for Slow Cooker Chicken Enchiladas, by , is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Richards-Lytle, TX


2 bags of Tyson cooked diced chicken
1/2 white onion - chopped
1 can (4.5oz.) chopped mild green chilies
1 dz. red corn tortillas
1 small bag of Velveeta shredded
2 small bags of Mexican blend shredded cheese
1 can pinto beans
1 Crock-Pot liner

Mexican Gravy:
1/4 c. margarine or butter
1/3 c. chili powder
1/3 c. flour
1/2 tsp. garlic salt
1/4 tsp. cumin
1/4 tsp. oregano
3 cans chicken broth
1 can (12oz.) tomato sauce

Melt margarine in saucepan. In bowl, mix together dry ingredients. Slowly combine all dry ingredients to melted margarine, stirring constantly. Mixture will become crumbly. Slowly add chicken broth to margarine mixture, stirring constantly. Stir in tomato sauce. Remove from heat and let cool.
In large bowl stir together chicken, onion, chilies, beans, and 1 1/2 c. Mexican Gravy.
Place Crock-Pot liner in slow cooker for easy clean-up.
Dip one tortilla in Mexican gravy (coating both sides) and lay in slow cooker. Depending on the size of your slow cooker you may want to make double stacks.
Spread a good amount of filling on tortillas. Sprinkle cheeses over top of filling. Continue the layering process until the top of your slow cooker has almost been reached or you run out of enchilada ingredients. Your final layer should be the rest of the cheese.
If you any excess gravy, pour over top and then add your final layer of cheese.
Cook on High for about 2 hours, or until top layer of cheese is melted.
Do not leave on high for more than 3 hours. Turn to low to keep warm. Do not leave more than 5 hours.
This can also be cooked in a 350 for about 30-40 minutes or until top layer of cheese is melted and turned slightly golden brown.




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