Tuesday, December 9, 2008

Chicken Enchiladas

from a list of crockpot recipes from a ward function

2-3 lbs chopped cooked chicken
1 small can chopped green chilies
1 onion, chopped
Mexican gravy, see recipe below
4 oz grated Monterey Jack cheese
4 oz grated milk or sharp cheddar cheese
1 small can chopped olives
8 corn tortillas

In mixing bowl, stir together chicken, chilies, onion, and 1 cup Mexican gravy.

In crockpot, place foil handles. (3 strips of foil, 18"x2", folded in half lengthwise and criss-crossed in bottom of crockpot) Dip tortilla in Mexican gravy and lay in crockpot. Spread about 3 Tbsp chicken filling over tortilla and sprinkle with cheese and olives. Continue layering, ending with cheese and olives. Pour extra gravy over top of stack. Cook on low 4 to 6 hours or on high 1 1/2 to 2 1/2 hours.

Gravy:
1/4 cup butter or margarine
1/2 cup chili powder
1/3 cup flour
1/2 tsp garlic salt
1/4 tsp cumin
1/4 tsp oregano
3 cans (15 oz each) chicken broth
1 can (12 oz) tomato sauce

Melt butter (or margarine) in saucepan. In a bowl, mix together dry ingredients. Slowly add to butter (or margarine), stirring constantly. Add broth and tomato sauce.

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