chicken enchilada stack for sunday dinner.

I had long talk with my mom recently about how I don’t understand how full time working women (particularly moms) can get home, get in a workout, and have dinner on the table at a reasonable hour. Mom’s answer? Crockpots.

So I tried my first (non-dip) crockpot recipe last night.


1 teaspoon canola oil – I just used olive oil.
1 chopped onion
1 chopped poblano chile
2 garlic gloves, minced
1 1/2 teaspoons chile powder
1 (14.5 ounce) no-salt-added diced tomatoes, drained
1 (8 ounce) can tomato sauce with basil, garlic, and oregano
2 cups shredded rotisserie chicken breast – I got the lemon pepper kind at Publix.
1 cup frozen corn
1 (15 ounce) can black beans
5 tortillas – I used whole wheat.
8 ounces shredded cheddar cheese


1. Heat a large nonstick skillet over medium-high heat. Add oil to pan: swirl to coat. Add onion, poblano chile, and garlic to pan; cook until vegetables are tender.

2. Stir in chile powder, diced tomatoes, and tomato sauce. Place mixture in blender and blend until almost smooth. Pour into a large bowl.

3. Coat slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker. Combine remaining tomato mixture with chicken, corn, and beans.

4. Place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat with remaining chicken mixture, tortillas, and cheese. Cover and cook on low for 2 hours. Cut into 8 wedges.

Maybe one day I’ll work up to an 8 hour slow cooker recipe but this one was different and got good reviews from D, Mary Beth, and Tucker! And also gave us a two hour break to walk D’s dog Miles Davis around the neighborhood.

Can’t wait for leftovers tonight!


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