The corn tortillas cook into this dish and thicken it. You won't see them after they're cooked, but you will taste their authentic Mexican flavor.

Recipe by Southern Living November 2013

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Credit: Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe Summary

hands-on:
10 mins
total:
4 hrs 10 mins
Yield:
Makes 8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spoon 1/2 cup enchilada sauce over bottom of a greased 4-qt. slow cooker. Add enough tortilla pieces to cover sauce.

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  • Stir together chicken, sour cream, 2 cups cheese, and soup. Spread 2 cups chicken mixture over tortilla pieces. Top with tortilla pieces to cover. Drizzle with 1/2 cup enchilada sauce. Repeat layers twice, ending with tortilla pieces and remaining enchilada sauce. Sprinkle with remaining 1 cup cheese.

  • Cover and cook on Low 4 hours. Place lettuce on plates; top with chicken, beans, and tomatoes. Serve hot.

Source

Our Best Slow Cooker Suppers

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