SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 237.2
  • Total Fat: 5.1 g
  • Cholesterol: 44.9 mg
  • Sodium: 922.9 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 3.6 g
  • Protein: 24.6 g

View full nutritional breakdown of Enchilada Lasanga w/ help from the crock pot calories by ingredient
Report Inappropriate Recipe

Enchilada Lasanga w/ help from the crock pot

Submitted by: PAGANMOMMY99

Introduction

All the Enchilada flavor, without nearly as much work. The chicken comes out beautifully when cooked all day in the crock pot, shredding easily and absorbing the chipotle flavor. I leave the peppers whole, but they can be de-seeded to reduce the heat. All the Enchilada flavor, without nearly as much work. The chicken comes out beautifully when cooked all day in the crock pot, shredding easily and absorbing the chipotle flavor. I leave the peppers whole, but they can be de-seeded to reduce the heat.
Number of Servings: 12

Ingredients

    2 c Chicken Broth (i use 99.9% fat free)
    3 c Tomato sauce
    3.5 oz of chipotle peppers is adobe sauce (1/2 a can)
    3 chicken breasts, skinless and boneless
    3 lrg minced garlic cloves
    2 1/2 tsp chili powder
    1 1/2 tsp cumin
    1/2 tsp salt
    1/4 tsp pepper
    1 1/2 c diced onion
    1 tsp oregano
    15 6" corn tortillas
    2C mozzerella cheese, part skim
    1C cheddar cheese

Directions

In the morning (or about 6 - 8 hours before you plan on putting it together, put everything except the cheese and tortillas in the crock pot.

Cook low 6-8 hours.
When chicken is cooked, remove chicken from pot and put on a plastic cutting board that won't soak up the enchilada sauce. Shred chicken, I use 2 forks to do this. Set aside.

Ladle a small amount of sauce from crock pot into bottom of 12x9 cake pan. Tilt pan so all of bottom has been coated, this keeps it fom sticking.

Diping corn tortilla into the sauce first, place into bottom of pan. Stagger 4 tortillas in bottom so they cover most of it. Take a 5th tortilla and break in half, and use to cover the 2 corners that are open.

Layer 1/2 of the shredded chicken and sprinkle 1/4 of the cheese. Ladle about 1/4 of the sauce over the chicken.

Repeat layering the tortillas, chicken, cheese and sauce for one more layer. Top with remaining 5 tortillas, remaining 1/2 of the sauce and put the remaining 1/2 of the cheese on top.

Bake in a 400 degree over for about 30 minutes, until warmed through and cheese is bubbly. We prefer our cheese a little browned and crunchy so we put slices on top instead of shreds.






Great Stories from around the Web


Rate This Recipe