Enchilada Lasanga w/ help from the crock pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 c Chicken Broth (i use 99.9% fat free)3 c Tomato sauce3.5 oz of chipotle peppers is adobe sauce (1/2 a can)3 chicken breasts, skinless and boneless3 lrg minced garlic cloves2 1/2 tsp chili powder1 1/2 tsp cumin1/2 tsp salt1/4 tsp pepper1 1/2 c diced onion1 tsp oregano15 6" corn tortillas2C mozzerella cheese, part skim1C cheddar cheese
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.
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.
Nutritional Info 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
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