OLD COCK RECIPES

EASY CRAB RECIPES - OLIVEMAGAZINE

Easy Crab Recipes - olivemagazine image

Make the most of this meaty shellfish with our recipes, from crab cacio e pepe pasta to crab and avocado rolls and a classic crab thermidor

Provided by OLIVEMAGAZINE.COM

CROCKPOT CHICKEN ENCHILADA CASSEROLE

Crockpot Chicken Enchilada Casserole image

You're not going to find an easier way to make crockpot chicken enchilada casserole. No rolling involved!

Provided by Crystal VanTassel-Lopez

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 4

Number Of Ingredients 8

Ingredients

1 can cream of chicken soup
1 (8 oz) container sour cream
1 (4.5 oz) can chopped green chilies
2 cups cooked chicken (I had boiled chicken on hand)
2 cups corn (I used frozen)
1 (10 oz) can enchilada sauce
12 corn tortillas (cut into quarters)
2 cups shredded Cheddar cheese

Steps:

Chop up your pre-cooked chicken.
Combine the soup, sour cream and chilies in a medium bowl. Mix well.
Add the chicken and corn to the bowl and stir.
Grab your crock insert.
Pour half a can of enchilada sauce in the bottom of the crockpot.
Layer half of the tortilla shells over the sauce. You can use corn or flour, you choose.
Spread half of the chicken and soup combination over the tortillas.
Sprinkle with half of the shredded cheese.
Then repeat the steps using the remaining ingredients, starting with another layer of the enchilada sauce.
Once you've completed two layers, pop the lid on it and cook on low for 4-5 hours or on high for about 3 hours.

Nutrition Facts : Calories 345 calories, CarbohydrateContent 29 grams carbohydrates, CholesterolContent 64 milligrams cholesterol, FatContent 18 grams fat, FiberContent 3 grams fiber, ProteinContent 19 grams protein, SaturatedFatContent 8 grams saturated fat, ServingSize 1, SodiumContent 559 grams sodium, SugarContent 3 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat

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