Chicken Enchiladas

* Exported from MasterCook *

Chicken Enchiladas

Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds chopped cooked chicken (up to 3 lbs)
1 4.5 oz can chopped mild green chilies
1 onion -- chopped
4 ounces shredded Monterey jack cheese
1 4 oz can chopped black olives
8 corn tortillas
***Mexican Gravy***
1/2 stick butter or margarine
1/2 cup chili powder
1/3 cup flour
1/2 teaspoon garlic salt
1/4 te ground cumin
1/4 teaspoon crushed oregano
3 15 oz cans chicken broth
1 12 oz can tomato sauce

Mexican Gravy:
Melt margarine in saucepan. In aq bowl, mix together dry ingredients. Slowy a
dd dry ingredients to margarine, stirring constantly. Mixture will become crum
bly. Slowly add chicken broth to margarine mixture, stirring constantly. Stir
into tomato sauce.

Enchiladas:
In mixing bow, stir together chicken, chilies, onion and 1 cup of Mexican gravy
.

In Crock-Pot, place foil handles (see directions below). Dip tortilla in Mixic
an gravy and lay in Crock-Pot. Spread about 3 tablespoons chicken filling over
tortilla, and sprinkle with cheese and olives. Continue layering process unti
l the top of Crock-Pot has been reached. Final layer should be cheese and loiv
e layer. Pour any excess gravy over top of tortilla stack. Cook on Low 4 to 6
hours or on High for 1 1/2 to 2 1/2 hours.

Foil Handles:
tear off three 18 x 2-inch strips of heavy foil or use regular foil floded to d
ouble thickness. Criss-cross the foil strips in a spoke design and place in Cr
ock-Pot to make lifting of tortilla stack easier.

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