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Topic: Slow Cooker Mexican Lasagna  (Read 11246 times)
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« on: May 16, 2010 04:24:23 PM »

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!

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.   Cheesy
« Last Edit: November 26, 2010 08:23:24 AM by Troublet » THIS ROCKS   Logged

« Reply #1 on: May 16, 2010 05:09:29 PM »

That looks so good.
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« Reply #2 on: May 16, 2010 06:24:16 PM »

mmmmmm... that looks delicious!
« Reply #3 on: May 16, 2010 07:59:32 PM »

I scrolled by the first picture too fast and thought it was something delicious deliberately shaped like a toad...I think I may need more sleep XD
Twisted first impressions aside, this looks fantastic!
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« Reply #4 on: May 16, 2010 08:16:44 PM »

mmmmmm  I'm adding the ingredients to my grocery list right now!  Kiss jennie!

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« Reply #5 on: May 16, 2010 11:30:30 PM »

Oooh!  That looks so yummy!

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« Reply #6 on: May 18, 2010 03:51:21 PM »

Wow that looks really good! I think i might have to go get the ingredients stat!!!!!!!!!!   Grin
« Reply #7 on: May 21, 2010 02:00:02 PM »

this has made its way on to my to do list :thumbup:

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« Reply #8 on: May 25, 2010 09:28:04 AM »

It is in the crockpot!

My kitchen gets hot in the summer. No ceiling fan and inadequate number of air conditioning ducts. I am going to try to crockpot cook as much as possible now that its getting summery and hot. I even cooked the chicken breasts in the little 2 qt crockpot the day before. Then mixed up the other ingredients in the chicken and put them in the fridge overnight. It smelled fantastic cooking. I <3 enchilada sauce.

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« Reply #9 on: May 26, 2010 05:11:55 AM »

Creative. Before I clicked on the link to the thread, I remember thinking, "What was used if it wasn't noodles?" I like that you used tortillas instead.

Spice *IS* the spice of life.
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