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Creamy Mexicali Chicken

by on March 29, 2012 in Main Courses, Slow Cooker March 29, 2012 Main CoursesSlow Cooker
See post on Tara Noland @ Noshing With The Nolands’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Creamy and delicious slow cooker chicken meal.

Ingredients

  • 10 ounces, fluid Canned Cream Of Mushroom Soup
  • 10 ounces, fluid Canned Cream Of Chicken Soup
  • 8 tablespoons, 1-¾ teaspoons, ⅓ pinches Chopped Green Chilies
  • 1 cup Sour Cream
  • 3 Tablespoons Onion Finely Minced
  • 7 whole Flour Tortillas, Cut Into 6 To 8 Strips
  • 1 pound, 1-⅔ ounces, weight Chicken, Cooked And Roughly Chopped
  • 1 cup Cheddar Cheese, Grated
  • Sour Cream, Salsa And Cilantro For Garnish

Preparation

Lightly grease the bowl of your slow cooker. Stir together soups, chilies, sour cream and onion in a bowl. In the slow cooker line the bottom with the flour tortilla strips, top with some of the chicken and some of the soup mixture. Continue to layer with these three ingredients, laying the tortilla strips in the opposite direction for every other layer. End with a layer of tortilla strips. Cover and cook on low for 4 to 5 hours. Sprinkle with cheese and cover and let cook on low an additional 5-10 minutes.

Serve garnished with sour cream, salsa and cilantro. A nice salad on the side is a great accompaniment.

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jessswan on 4.24.2012

I gave this 5 mitts, but my husband thought it was a bit too soupy, so he probably would go 4, but I am writing the review, so 5 it is! This recipe is incredibly easy to make, and tastes like a cross between chicken enchiladas and really creamy chicken tortilla soup. I doubled the recipe and it barely fit in my crock pot, so I wasn’t able to add as much cheese as the recipe called for. We used all the garnishes, and the combination was very flavorful! Thanks for sharing!

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