Thank you so much to Today's Creative Blog for the love and new readers! It is thrilling to know that people other than my family (hi, grandma!) are reading my posts and recipes.
I was glued to the New Hampshire coverage yesterday and was happy to spend very little time in the kitchen. We eat a lot of Mexican food, because I've found that the kids will eat pretty much anything with cheese, olives and sour cream. This dish was both no and the exception.
Allow me to explain...
After slaving all of 15 minutes to assemble this wonderfully delicious dish in order for it to cook unattended for 6 hours, I was told it looked like vomit.
I then listened to vomit noises (does charm school still exist?) for twenty minutes before storming from the table and vowing to never cook again.
I may have stuck my tongue out.
Then I came back to this:
a pretty much empty plate.
I think this qualifies as a successful meal in our house.
--leftover cooked chicken (about 2 cups)
--28 oz can of enchilada sauce (check ingredients for possible family allergens!)
--1 orange pepper
--1 yellow pepper
--1 can black beans, drained and rinsed
--1 can olives (I wish we had sliced, I sliced the whole ones)
--6 corn tortillas
--2 1/2 cups shredded cheddar cheese
--sour cream (optional)
--combine chopped or shredded chicken with the enchilada sauce
--Starting with 2 corn tortillas, layer ingredients into stoneware insert. I happened to go in this order:
--chicken mixed with sauce
Repeat layers. Finish with a handful of cheese and 1 tablespoon of water that you swirl around in the bowl that had the enchilada sauce and chicken.
Cover and cook on low for 4-6 hours. This is a no-peeking recipe. A lot of times it's okay to peek and to stir, but for this one it's best left alone for the flavors to meld properly and for the edges to get that yummy crispy cheese texture.
Serve with a dollop of sour cream.
other slow cooked dishes you might like:
easy slow cooker taco night
rotel, sausage, and cream cheese dip