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Triple Cheese Chicken Enchiladas (Slow cooker) Recipe

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This recipe for Triple Cheese Chicken Enchiladas (Slow cooker) is from The Licking Family Cookbook Project, 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:  
2 tbsp Olive oil
1 ½ lbs ground chicken
1 C chopped onion
2 Cubanelle peppers, seeded and chopped
3 cloves garlic , chopped
1 can (8oz) tomato sauce
1 can (15oz) kidney beans , drained and rinsed
1 can (15oz) pinto beans, drained and rinsed
2 tsp chili powder
½ tsp ground cumin
½ tsp salt
2 C shredded Monterey jack
2 C shredded cheddar
13 corn tortillas
Directions:
Directions:
Heat oil in a large skillet over medium-high heat. Add chicken, onion, peppers and garlic. Cook 8 minutes string occasionally. Still in tomato sauce, beans, chili powder, cumin and salt. Simmer 2 minutes. In a large bowl, combine cheeses . Line 4 quart slow cooker with a slow cooker liner. Spray liner with nonstick cooking spray. Fit 2 ½ tortillas into the bottom of slow cooker, top with 1½ cups of the chicken mixture and ¾ cup of the cheese mixture. Repeat layering 3 times. For the final layer, fit 3 tortillas into slow cooker. Top with remaining chicken mixture and cheese. Cook on LOW for 4 hours. Let cool at least 30 minutes before cutting into wedges.
Personal Notes:
Personal Notes:
Reunion 2017 can reduce number of tortillas

 

 

 

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