Crockpot Freezer Chicken Enchilada Stack

Slow Cooker Chicken Enchilada Stack

Ingredients:

1 chopped onion

1 medium sized poblano chili pepper, chopped

2 garlic cloves, minced

1 1/2 t. chili  powder

1 can of diced tomatoes & green chilies

1 cup of spaghetti sauce (Or 1 can tomato sauce with basil, garlic and oregano)

2-3 cooked chicken breasts (OR 2 cans of chicken)

1 cup of frozen corn

1 15 oz can chili beans (or black beans)

5 corn tortillas

shredded cheddar cheese

Directions:

1. Chop onion & poblano chili
2. Boil Chicken (unless you’re buying cans or buying it precooked)
3. In a food processor or blender, blend onion, poblano chili, garlic, tomatoes & green chilies, chili powder and tomato sauce.  Blend until almost smooth.
4. Combine with chicken, corn & chili beans
5. Assemble in a round crockpot by placing about 3 Tablespoons of mixture in bottom of pot, top with a corn tortilla, and then top with 1 cup of chicken mixture and then top with cheese.  Repeat with remaining chicken mixture, tortillas and cheese.
6. Cover & cook on low for 2-6 hours (or until edges are slightly brown).

Freezer to Slow Cooker Directions:

1. Follow Steps 1-4 above.
2. Place mixture in freezer safe bag and label.
3. To prepare for cooking, remove from freezer the night before.
4. Layer as described in step 5 above.
5. Cover & cook on low for 2-6 hours (or until edges are slightly brown).

This dish is excellent, garnished with salsa, sour cream and jalapeno peppers!