Pura Vida View

Stacked Chicken Enchiladas

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• 2 lbs chicken breast

• 1 large jar of salsa

• 1 tps cumin

• salt and pepper

• 1 large white onion

• 3 cloves crushed garlic

• 1/2 tsp garlic salt

• 1/2 tsp onion powder

• 2 cans Rotel

• 1 can chopped green chilies

• 2 cans cream of chicken 

• 1 package white corn tortillas

• 1 large bag of shredded Mexican cheese

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Prepare: Heat Oven to 375 degrees 

• In a large crockpot place the chicken, sliced onion, garlic, spices, and cover with the jar of salsa.  Cook on low for 6 - 8 hours or high for 3-4 hours.  

• Shred the chicken with two forks in the crockpot so that the chicken absorbs a lot of the remaining liquid. 

• In a large bowl combine the shredded chicken, Rotel, cream of chicken, and green chilies.

• Spray 2 9 x 13 inch pans with cooking spray

• Layer the chicken mixture, cheese and tortillas.  Starting with a little of the chicken mixture on the bottom, then top with cheese and cover with tortillas....you may have to tear some tortillas to completely cover.  I usually can make 3-4 layers in one pan and the second pan I sometimes only have enough room for 3 layers or I use a smaller pan, this is mainly b/c I am not consistent with how much chicken I use.  

• Cover with foil and cook for 30-35 minutes, remove the foil and cook another 10-15 minutes.

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