Slow Cooker Chicken Enchilada Casserole

What's for Dinner Moms?

I made the Enchilada Sauce the other day then I made this Slow Cooker Enchilada Casserole with the sauce. You can make both the sauce and casserole on the same day or make the sauce one day and the casserole the next. Whatever will best fit into your schedule.

Verdict:

This was a delicious spicy dish! It had all the pieces of Chicken Enchiladas without the rolling and I didn’t need to cook and shred the chicken first before rolling the enchiladas. The dish will be as spicy as your sauce so make it as hot and spicy or as tame as you like.

Both kids have asked me to make this dish again soon. I served this with sour cream and a sprinkle of cheese for the topping, a hearty green salad and Mexican rice on the side.

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El Dorado Casserole

2 pounds ground beef

1/2 cup onion, chopped

1/2 teaspoon garlic powder

8 ounces tomato paste

8 ounces sour cream

1 cup cottage cheese

16 ounces Monterey jack cheese, shredded

1 can green chiles, chopped

1/2 cup salsa

 

Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear.

Combine sour cream, cottage cheese and chiles. Add meat mixture and 1/2 the Monterey jack cheese and mix slightly. Pour mixture into a greased 2 1/2 quart casserole. Cover with remaining cheese. Bake at 350F for 30 minutes. Yield: 8 servings

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