CERVEZA CHICKEN ENCHILADA CASSEROLE (CROCKPOT)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Water 2 cupsChicken Breast, no skin, 2 breast, bone and skin removed Carrots, raw, chopped 1 medium Celery, raw, chopped 1 stalk, medium (7-1/2" - 8" long) Limes, 1 fruit (2" dia) Light Beer, 1 can or bottle (12 fl oz) Onions, raw, chopped 1 medium (2-1/2" dia) *El Pato Enchilada Sauce, 19 oz *Santitas Authentic Mexican Style White Corn Tortilla Chips, 7 oz *Cheese - Kraft Shredded Cheddar Cheese, 3 cups
1. Heat water, celery, carrot, and 1 cup beer, lime juice until boiling. Add chicken breasts, reduce heat to simmer. Cook until chicken is cooked through, about 12 to 14 minutes. Remove, cool and shred or cut into bite-sized peices.
2. Spoon 1/2 cup enchilada sauce in bottom of CROCK-POT slow cooker. Place 1/3 torilla chips in 1 layer over sauce. Cover with 1/3 shredded chicken, sprinkle with 1/3 chopped onion over chicken. Add 1 cup cheese. Repeat layering process two more times, pouring remaining beer over casserole, before adding last layer of cheese.
3 Cook on LOW 3 1/2 to 4 hours. Garnish with sour cream, sliced olives and cilantro, if desired.
6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user 2BFREE2LIVE.
2. Spoon 1/2 cup enchilada sauce in bottom of CROCK-POT slow cooker. Place 1/3 torilla chips in 1 layer over sauce. Cover with 1/3 shredded chicken, sprinkle with 1/3 chopped onion over chicken. Add 1 cup cheese. Repeat layering process two more times, pouring remaining beer over casserole, before adding last layer of cheese.
3 Cook on LOW 3 1/2 to 4 hours. Garnish with sour cream, sliced olives and cilantro, if desired.
6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user 2BFREE2LIVE.
Nutritional Info Amount Per Serving
- Calories: 522.5
- Total Fat: 26.1 g
- Cholesterol: 95.6 mg
- Sodium: 778.7 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 2.2 g
- Protein: 33.1 g
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