Slow-Cooker Chicken Enchilada Casserole

Name: Slow-Cooker Chicken Enchilada Casserole
Yield: Serves 8
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 12 (6-inch), corn tortillas; 9 (6-inch), flour tortillas; 3 pounds, boneless, skinless chicken breasts; , Salt and pepper; 3 tablespoons, vegetable oil; 1 , onion, chopped fine; 8 , garlic cloves, minced; 2 tablespoons, chili powder; 1 teaspoon, ground cumin; 1 (15-ounce) can, tomato sauce; 1/2 cup, low-sodium chicken broth; 1/3 cup, tomato paste; 2 cups, shredded Colby Jack cheese; 1/2 cup, chopped fresh cilantro; 2 tablespoons, minced drained jarred pickled jalapeños

Main Courses
US & Canada
Southwest (Tex-Mex)
Poultry
Chicken
Slow Cooker

Appears in Cook's Country June/July 2010

Enchiladas in the slow cooker? We had our doubts. And they only deepened after we tried a few recipes.

SERVES 8

TIME 3 to 4 hours on low

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