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Slow Cooker Sour Cream Enchilada Bake B
rice, black beans, chips & salsa
  • Classic
  • featured blog recipes, poultry, slow cooker
Slow Cooker Sour Cream Enchilada Bake B
rice, black beans, chips & salsa
  • Classic
  • featured blog recipes, poultry, slow cooker

Ingredients

Prep
  • 10 corn tortillas
  • 1 small bunch cilantro
  • 2 C cooked cubed chicken
  • 1 canned green chilies small
  • 1 C sour cream
  • 1/3 C green salsa
  • 2 C shredded cheddar jack cheese
On Cooking Day
  • 2 bags frozen rice steamers
  • 1 can black beans
  • 1 bag tortilla chips
  • 1 C salsa

Instructions

To Assemble
  • Cut tortillas into wedges and place in a large zipper bag.
  • Chop cilantro and add to another large zipper bag.
  • Add next 5 ingredients (only use 1 1/2 C of cheese) to cilantro. Zip and squish to mix well.
To Cook
  • Add tortillas and chicken mixture to slow cooker sprayed with non stick spray. Mix well and cook on low for 3-4 hours. Add remaining cheese and cook until melted.
  • Cook beans and rice according to package directions.

Ingredients

Prep
  • 10 corn tortillas
  • 1 small bunch cilantro
  • 2 C cooked cubed chicken
  • 1 canned green chilies small
  • 1 C sour cream
  • 1/3 C green salsa
  • 2 C shredded cheddar jack cheese
On Cooking Day
  • 2 bags frozen rice steamers
  • 1 can black beans
  • 1 bag tortilla chips
  • 1 C salsa

Instructions

To Assemble
  • Cut tortillas into wedges and place in a large zipper bag.
  • Chop cilantro and add to another large zipper bag.
  • Add next 5 ingredients (only use 1 1/2 C of cheese) to cilantro. Zip and squish to mix well.
To Cook
  • Add tortillas and chicken mixture to slow cooker sprayed with non stick spray. Mix well and cook on low for 3-4 hours. Add remaining cheese and cook until melted.
  • Cook beans and rice according to package directions.
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