Chicken Enchiladas

 

2-3 lb. chopped cooked chicken

1 can (4.5 oz.) chopped mild green chilies

1 onion, chopped

Mexican gravy, see recipe below

4 oz. shredded Monterey Jack cheese

4 oz. shredded mild or sharp cheddar cheese

1 can (4 oz.) chopped black olives

8 corn tortillas

 

In mixing bowl, stir together chicken, chilies, onion and 1 c. of Mexican gravy. In Crock-Pot, place foil handles (see directions below). Dip tortilla in Mexican gravy and lay in Crock-Pot. Spread about 3 T. of chicken filling over tortilla, and sprinkle with cheese and olives. Continue layering process until the top of Crock-Pot has been reached. Final layer should be cheese and olive layer. Pour any excess gravy over top of tortilla stack. Cook on Low 4 to 6 hours or on High for 1.5 to 2.5 hours.

 

Mexican Gravy

1/2 stick margarine or butter (1/4 C.)

1/2 c. chili powder

1/3 c. flour

1/2 tsp. garlic salt

1/4 tsp. ground cumin

1/4 tsp. crushed oregano

3 cans (15 oz. ea.) chicken broth

1 can (12 oz.) tomato sauce

 

Melt margarine in saucepan. In a bowl, mix together dry ingredients. Slowly add dry ingredients to margarine, stirring constantly. Mixture will become crumbly. Slowly add chicken broth to margarine mixture, stirring constantly. Stir into tomato sauce. Foil Handles: tear off three 18 x 2 inch strips of heavy foil or use regular foil folded to double thickness. Crisscross the foil strips in a spoke design and place in Crock-Pot to make lifting of tortilla stack easier.