Crock Pot Recipes
By Lynette Duncan, Patriot Mom
One of my favorite time-savers is using the Crock Pot. I’ve always been a fan of the Crock Pot, but in the last couple of years, I have moved beyond roasts. The first non-roast recipes I tried in the Crock Pot came from the newspaper’s food section. Last year, I discovered the “A Year of CrockPotting” blog and ramped up my Crock Pot cooking.
One of my favorite recipes from this blog is enchiladas. I like chicken enchiladas, but I don’t make them often because of the time involved in assembling them. In the Crock Pot blog, she mentions layering them instead of rolling them, and this was a great time saver. I adapted her recipe to my family’s tastes, and this was the result:
Crock-Pot Creamy Corn and Spinach Chicken Enchiladas
1~ 14.5oz can creamed corn
1~ C shredded, cooked chicken
1~ C baby spinach leaves
1½ ~C, plus extra shredded cheese
1 ~14oz can green enchilada sauce (or ½ of a 28oz can)
1/3~ C sour cream
Corn Tortillas
In a large bowl, mix creamed corn, chicken, spinach, and cheese.
Place a layer of corn tortillas on the bottom of Crock-Pot (tear to fit).
Top tortillas with some of the filling.
Repeat with a layers of tortillas and filling until the filling is gone. (I usually end up with 2 or 3 layers of filling in my 5-quart round Crock-Pot, and there is plenty of room for more layers).
The top layer should be tortillas.
Mix enchilada sauce with the sour cream and pour over the top.
Top this with more cheese.
Cover and cook on low for 5-6 hours or on high for 2-4 hours.
Click HERE for the original recipe.
1~ 14.5oz can creamed corn
1~ C shredded, cooked chicken
1~ C baby spinach leaves
1½ ~C, plus extra shredded cheese
1 ~14oz can green enchilada sauce (or ½ of a 28oz can)
1/3~ C sour cream
Corn Tortillas
In a large bowl, mix creamed corn, chicken, spinach, and cheese.
Place a layer of corn tortillas on the bottom of Crock-Pot (tear to fit).
Top tortillas with some of the filling.
Repeat with a layers of tortillas and filling until the filling is gone. (I usually end up with 2 or 3 layers of filling in my 5-quart round Crock-Pot, and there is plenty of room for more layers).
The top layer should be tortillas.
Mix enchilada sauce with the sour cream and pour over the top.
Top this with more cheese.
Cover and cook on low for 5-6 hours or on high for 2-4 hours.
Click HERE for the original recipe.
