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One of the drawbacks for me cooking every night is the perceived notion of the amount of time it takes. Sure I have my favorite quick meals but I like a little variety too. I get help with that with my slow cooker and with RO*TEL. This quick take on enchiladas is perfect for those cold nights and when you want something comforting quick. Let the chicken cook all day with onions and RO*TEL in the slow cooker, then a quick throw together, melt the cheese and voilà, you have a perfect comfort meal the entire family will love.
Whenever I’m shopping at Walmart, I always pick up extra cans of RO*TEL for my pantry for just this purpose. It can add spice and variety to practically any dish. You can find more easy to make recipes to keep you warm at this link: Yes You Can Recipes!
If you’re like me, cutting onions is one of my hated things to do. But I found the perfect kitchen hack to keep you from shedding those tears when cutting them. Bread. Yes, bread.
Take a piece of bread between your teeth and cut away. It works for me! And I had my friend Michelle be my model to test it out for you too. It worked!
Creamy Chicken Enchilada Stack Casserole
Ingredients:
3 chicken breasts
1/2 tsp Cumin
1/4 tsp Garlic powder
1/4 tsp Onion powder
1/4 tsp Smoked paprika
1/4 tsp Chili Powder
1/2 tsp salt
1/2 tsp black pepper
1 – 10 oz can RO*TEL
4 oz Cream cheese
1/2 onion, diced
15 Corn tortillas
2-3 c Mexican Four cheese mix
1 – 10 oz can Red Enchilada sauce
Topping (Optional):
Green onions
Tomatoes
Olives
Instructions:
Mix together spices. Sprinkle spice mix on both sides of chicken. Place chicken breasts in slow cooker. Add onions. Pour RO*TEL on top and cook on low for 6 hours. At six hours cooking time, add cream cheese. Cook for 30 minutes then stir together.
Preheat oven to 350 degrees F.
Add 1/4 c enchilada sauce to 12 inch cast iron skillet. Add five corn tortillas. Top with half the chicken. Sprinkle 1/3 of the cheese on chicken. Drizzle 1/4 c of remaining sauce. Add five corn tortillas. Top with remaining chicken and half of the cheese. Add another layer of tortillas and the rest of the enchilada sauce. Top with cheese.
Cover with foil and cook covered for 20 minutes. Remove foil and bake for 10 additional minutes or until cheese is melted.
Top with green onion, tomatoes and black olives (optional).
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