Not a morning person? Make your life easier by prepping as much as possible the night before for your slow cooker meal.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
20 mins
stand:
30 mins
slow-cook:
5 hrs
total:
5 hrs 50 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • The night before, in a medium bowl combine the first four ingredients (through beans), 1 cup of the cheese, and 1 1/2 cups of the enchilada sauce.

    Advertisement
  • Lightly coat the inside or the removable crockery liner of a 3 1/2- or 4-quart slow cooker with cooking spray. Place five of the tortillas in the bottom of the prepared cooker, overlapping as necessary. Top with half of the chicken mixture. Repeat with five more tortillas and the remaining chicken mixture. Top with the remaining five tortillas, remaining 3/4 cup enchilada sauce, and remaining 1 cup cheese. Cover and refrigerate overnight.

  • The next day, let the crockery liner stand at room temperature for 15 minutes. Place the liner in the slow cooker unit. Cover and cook on low for 5 hours or on high for 2 1/2 hours. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, for 15 minutes. Serve with guacamole and sour cream.

Tip

Serve with shredded lettuce, chopped tomatoes, black olives, and/or broken tortilla chips to turn it into an up-side-down taco salad.

Nutrition Facts

369 calories; fat 17g; cholesterol 38mg; saturated fat 7g; carbohydrates 39g; mono fat 3g; poly fat 1g; insoluble fiber 8g; sugars 6g; protein 20g; vitamin a 680.4IU; vitamin c 2.5mg; riboflavin 0.1mg; vitamin b6 0.1mg; folate 17.7mcg; vitamin b12 0.4mcg; sodium 903mg; potassium 41mg; calcium 239mg; iron 2.5mg.
Advertisement