MARSHA'S CHICKEN ENCHILADA CASSEROLE

1 onion, chopped

1 garlic clove, minced

1 tbsp oil

1 can (10-oz) enchilada sauce

1 can (8-oz) tomato sauce

Salt and pepper to taste

8 corn tortillas

3 boneless, skinless chicken breast halves, cooked and cubed

1 can (15-oz) ranch-style beans, drained

1 can (11-oz) Mexicorn, drained

3/4 lb cheddar cheese, grated

1 can (2 1/4-oz) sliced black olives, drained

Sauté onion and garlic in oil in a saucepan. Stir in the enchilada sauce and tomato sauce. Season with salt and pepper.

Place2 tortilla in bottom of slow cooker. Layer one-third of chicken on top. Top with one-third of sauce mixture, one-third beans, one-third corn, one-third cheese and one-third black olives. Repeat layers two more times. Top with 2 tortillas.

Place lid on cooker and cook on low 6 to 8 hours.

Variation: Substitute 1 lb cooked and drained ground beef for the chicken.

Yield: 4 to 6 servings

file photo for reference

 

SLOW-COOKED ENCHILADA DINNER

I love Mexican food and I find that Taste of Home Recipes are almost always very good.  Having said that, I will say I have not yet tried this recipe.  I got it this morning from a friend who credits it to Taste of Home and that is good enough for me!

1 lb 90% lean ground beef
1 small onion, chopped
1 can (15-oz) Ranch-Style Beans
1 can (10-oz) diced tomatoes with green chilies, do not drain
1/4 cup chopped green bell pepper
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp black pepper
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
6 (6-inch) flour tortillas

In a large skillet cook the beef and onion until the beef is no longer pink, drain.

Stir the beans, tomatoes, bell pepper, chili powder, salt, cumin, and black pepper into the beef mixture.

Combine the cheeses in a small bowl; set aside.

Cut 3 25-inch by 3-inch strips of heavy-duty aluminum foil and crisscross so they resemble spokes of a wheel.  Place onto the bottom and up sides of cooker.  Spray with nonstick cooking spray.

Place two tortillas in the cooker, overlapping if necessary; top with a third of the beef mixture then 1/3 of the cheese.  Repeat layers twice.

Place cover on cooker and cook on low for 2 to 2 1/2 hours.

Use the foil strips as handles to remove from cooker to serving platter.

ENCHILADAS

 1 pound ground beef

1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 flour tortillas (6 inches)

In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. 

Combine cheeses.

In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. 

Yield: 4 servings

Recipe and photo from TOH around 25-years-ago.

CHEESY-GREEN-CHILI-CHICKEN ENCHILADAS

 

This is a recipe I got many years ago from a "Just a Pinch" recipes. It is from a lady in Alaska.

1 box Rice-A-Roni Spanish rice

1 1/2 cups frozen corn
1 can diced green chilies
3 cups cooked chicken, diced or shredded
1 can pinto beans, rinsed and drained
1 jar salsa
3/4 cup sour cream
1 can cream of chicken soup
2 1/2 cups shredded Mexican-Blend Cheese
3 tsp chili powder
6 large flour tortillas

Cook rice-a-roni according to directions on box, add corn after you add water and seasoning packet.
While rice is cooking, combine in a large bowl: chilies, chicken, pinto beans, 1/2 the salsa, sour cream, cream of chicken soup, 1 cup of cheese and chili powder. When rice is done cooking, add half the cooked rice to the other ingredients, and stir all together.
Spray crock pot with non-stick spray. Cut the 6 tortillas in half. Put a large spoonful of filling in the middle of tortilla, and put seam-side down in the bottom of crock pot. Spread remaining rice, salsa and cheese over each layer. Depending on how large your crock pot is, you will get either 2 or 3 layers.
Turn crock pot on low, and let everything get all melty and cozy (about 4 hours on low or 2 1/2 hours on high).

file photo

ENCHILADA CASSEROLE

1 large onion, diced

1 garlic cloves, minced
1 tbsp olive oil
2 lbs ground beef
1 pkg taco seasoning mix
1 cup cream of mushroom soup
1 can (4-oz) diced green chilies
12 corn tortillas
2 cups shredded Mexican Blend cheese
1 cup sour cream
1 cup salsa
1 can (4-oz) sliced black olives, drained
1/4 cup chopped fresh cilantro for garnish, if desired

In a medium to large skillet saute the onion and garlic in the olive oil; add the ground beef and cook, stirring to break up, until browned. Pour into a colander to drain off fat. Return to skillet and thoroughly stir in the taco seasoning mix.

In a mixing bowl, combine the soup with the green chilies. Spread 3 to 4 tablespoons of the mixture over the bottom of the cooker; use enough to cover the bottom.

Lay 3 of the tortillas over the soup mixture and top with 1/4 cup of the soup mixture, 1/3 of the beef mixture, and 1/2 cup of the cheese. Continue laying as above until all ingredients are used.

Place lid on cooker and cook 6 to 8 hours on low or 3 to 4 hours on high.

In a small mixing bowl combine the sour cream and salsa. Top each serving with some of the sour cream mixture, some black olives, and sprinkle with cilantro, if desired.

I've had this recipe for years. It is probably

a TOH recipe, based on the photo.

EASY ENCHILADAS

1 lb lean ground beef

10 (6-inch size) corn tortillas, quartered
1 pkg (1-oz) taco seasoning mix
1 1/4 cups water
1 jar (12-oz) chunky salsa
1 can (10 3/4-oz) can condensed cream of mushroom soup
1 can (10 3/4-oz) can condensed cream of chicken soup
4 cups Mexican Blend Shredded Cheese

Cook ground beef in a large skillet over medium heat, stirring to crumble, until browned; drain. Add the taco seasoning and water; simmer mixture 15 minutes.

In a medium mixing bowl, mix the salsa and both soups until well combined. Reserve 3/4 cup of the shredded cheese and add the rest to the salsa mixture.

Cover the bottom of the cooker with a layer of the tortilla pieces; top with a layer of the beef then a layer of the salsa mixture. Repeat layers until all ingredients have been used, ending with the tortillas. Top with the remaining 3/4 cup of cheese.

Place lid on cooker on cook on high for approximately 1 hour.

file photo