If you're one of those people who stick up their noses at anything made with cream of chicken soup, just go back to making your own organic roux and feeling smug. For the rest of you who need a potluck pleaser, I have just the thing. Of course, there's no picture because I actually took this to a potluck this week and the people there ate it all. Pity. No leftovers for me. Anyway, this is a quick and easy recipe my mom passed on to me.
Cheesy Crockpot Enchiladas
(serves 4-6)
3 cans cream of chicken soup
1 (medium) can evaporated milk
2 c. cooked, shredded chicken
1 tsp. thyme
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. chili powder
15 oz. bag of tortilla chips
2 cups Mexican blend cheese, shredded
1. Mix together cream of chicken soups and evaporated milk in a stockpot. Add spices. Heat until bubbling and thickened. Add chicken and mix well.
2. Layer crushed chips, soup mix, and cheese a couple of times, ending with cheese.
3. Heat on medium for 2 hours, or until the cheese is melted.
Note: I personally think this would look cool with blue tortilla chips. You could serve it with salsa on the side for a patriotic meal.
this sounds super yummy! I need to try this one! thanks jen :)
ReplyDeleteMars