*** A WORD FROM THE KITCHEN ***

OK, we're having Mexican today! This CHICKEN
ENCHILADA CASSEROLE goes over great with some sour
cream on the side and literally anyone can make it
and you can even spice it up some more if you like
it hotter. Sky is the limit make it ahead and make
it your own.

Enjoy!
Marzee
Email Me

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RECIPE: CHICKEN ENCHILADA CASSEROLE

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INGREDIENTS:
6 chicken breasts
2 cup sliced fresh mushrooms
1 1/4 cup chopped onion (1 medium)
1/2 cup chopped bell pepper
2 tablespoons minced jalapeno pepper
1 (4 oz) can chopped green chilies
1/4 cup milk
3 tablespoons all-purpose flour
1 1/2 cups water
3/4 teaspoons chili powder
1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup tomato-chopped-unpeeled
1/4 cup sour cream

Instructions
Cook chicken and dice, set aside. Saute mushrooms,
onion, bell pepper, & minced jalapeno pepper until
tender. Remove skillet from heat; stir in chicken
and green chilies. Set aside. Combine milk and flour
in a small saucepan. Gradually stir in water; place
on medium heat-cook & stir until thick & bubbly. Stir
in chili powder, salt, cumin, & pepper. Add to chicken
mixture and set aside. Wrap tortillas in damp paper
towels & then in foil & bake at 350 degrees for 10 min.
Arrange half of the tortillas in a 12x8x2 dish. Top with
half of chicken mixture. Repeat with est of tortillas
and chicken mixture. Cover and bake at 350 degrees for
25 min. Uncover and sprinkle with cheese; let stand
10 min. Top serving with tomato and sour cream. Garnish
with additional jalapeno pepper slices.

Yield: 6 Servings
Categories: Casseroles, Mexican, Main Dishes


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MARZEE'S CORNER

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CROCKPOT COOKING TIPS:

* Allow sufficient cooking time on "low" setting.

* liquids don't boil away as in conventional cooking.
Usually you'll have more liquid at the end of cooking
instead of less.

* Cook with cover on -- except to "brown off" liquids
after cooking

* it's "one-step" cooking: many steps in the recipes
may be deleted.

* Recipes that will not adapt well are those that require
broiling or deep frying. If you feel unsure about a step,
go ahead and follow the recipe's directions as written.

* Most uncooked meat and vegetable combinations will require
at least 8 hours on low. Many recipes say "bring to boil,
then turn down to simmer." In a crock pot this is not
necessary. Simply set the crock pot to low and forget it.
Crock pot cooks so gently...so an extra hour on low need not
worry you. Any recipe can be cooked on high the first two
hours to reduce cooking time, and then turned to low.

HOPE THESE HELP!





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