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"The belly rules the mind."--Spanish Proverb

Crockpot Southwest Chicken Casserole Recipe

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This recipe for Crockpot Southwest Chicken Casserole is from Arkansas High FFA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:
8 chicken thighs
1 teaspoon chili powder
1 cup enchilada sauce
4 ounces Monterey Jack cheese, grated
6 ounces tomato paste
1/3 cup sour cream
2 cups water
1/4 cu
1/2 teaspoon garlic powder p green onions, sliced
salt and pepper, to taste
1-1/2 cups corn chips, crushed
Directions:
Directions:
Lightly grease the stoneware with nonstick cooking spray. Place the chicken in the stoneware.
In a bowl, combine the enchilada sauce, tomato paste, water, and spices. Spread the mixture over the chicken.
Cover; cook on Low for 7 – 8 hours.
Turn to High and add the cheese; cook until cheese is melted.
Before serving, spoon the sour cream over the chicken. Sprinkle with the onions and corn chips.

 

 

 

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