Slow Cooker Mexican Lasagna
Made this for my Crafternoon Delight meeting today. Sadly everyone had to leave before dinner... Oh well, more for DH and I! I read a few similar Crock-Pot Enchilada recipes, but didn't really like anything I found, so I made this up with what I had on hand.
Three things to note: I always use slow cooker liner bags, since I hate dishes. That's what the plastic bag looking thing in my slow cooker is. I highly recommend them. DO NOT try to use any old plastic bag, as they are not made to withstand that level of heat the way liner bags are!
Also, in this recipe, I used a 6 quart oval crock pot. You could also easily use a smaller 4 quart pot, since this didn't quite fill to the halfway point in my pot. A round crock is also perfectly fine, and your tortillas would probably slide right in, and not need that extra half tortilla per layer.
Finally, all my ingredients came from the wonder that is Aldi. If you haven't been to one, but think there might be one in your area, check them out! I've added in prices next to each ingredient to give you an overall meal total. Also, these are Aldi's regular prices, not sale ones!Ingredients
3 chicken breasts ($3.00)
salt & pepper to taste
1/2 tsp. garlic powder ($.03)
1 tsp. chili powder ($.05)
1 Jar Enchilada Sauce, divided into two separate 1/4 cup portions, and the remainder ($1.19)
1 small can of green chilies ($.59)
1 small can of tomato sauce ($.30)
1 can of black beans ($.59)
1 cup frozen corn, thawed ($.33)
1 1/2 cups shredded Mexican blend cheese ($1.15)
6 tortillas, 2 cut in half ($.60)
2 green onions, sliced thinly ($.20)
Start with the chicken. Mine was frozen, so I rinsed off it's ice layer, then sprinkled on salt, pepper, garlic powder, chili powder, and a light drizzle of enchilada sauce. Bake at 350 for 45 minutes, or until cooked through. Let the chicken rest about 15 mins, then shred it with 2 forks.
Lay down 1/4 cup of enchilada sauce in the bottom of the crock pot, and spread around. Next, place the chicken in a mixing bowl with the green chilies, tomato sauce, black beans (drained & rinsed), corn, and remaining enchilada sauce. Stir to combine.
On top of the layer of enchilada sauce, place one and a half tortillas.
Place 1/3 of the chicken mixture on top, and spread out evenly.
Sprinkle a thin layer of cheese (about 1/4 cup) on top of the chicken, and then top with another set of tortillas. Repeat the layering process with the remaining chicken.
Top the last layer with the remaining 1/4 cup of enchilada sauce.
Bake for 7-8 hours on low. 30 minutes before serving, sprinkle on another layer of cheese, and 2 thinly sliced green onions.
Total cost: $8.03. Serves 6 very hearty portions, or 8, with a side like Savory Corn Muffins