Inspired by a recipe found in More Make it Fast, Cook it Slow (9781401310387) or at A Year of Slow Cooking, we made the Cheese Enchilada Stack (with chicken) for dinner this week.
Definitely not the prettiest meal, it really was easy to make. However, we found it to be on the bland side and if we do decide to make it again, we will definitely need to find a way to add some flavor. It is a good base recipe though so here you go:
- 8 corn tortillas
- 4 C. shredded cheddar cheese
- 1 (4 oz.) can sliced olives, drained
- 2 C. shredded cooked chicken (optional)
- 2 C. enchilada sauce
- sour cream
- salsa
Put a layer of tortillas into the bottom of a 4 quart slow cooker. Add a handful of cheese and some sliced olives. If you choose to add meat, we added some cooked shredded chicken we had on hand. Scoop some enchilada sauce on top of that. Repeat your layers until you've run out of ingredients, finishing with tortillas on top. Cover and cook on low for 5 to 6 hours or until the cheese is melted and the top layer is beginning to pull away from the sides. Let sit unplugged with the cover off for about 15 minutes. Serve with sour cream and salsa.
Adding a green salad made this a complete meal . . . although why I chose to plate up an orange recipe on an orange plate confuses me!
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