Last night I finally used up the last of the frozen chicken from CostCo. One of my favorite casserole dishes is Mexican Casserole, in which you layer refried beans, smashed tortilla chips, shredded chicken, cheese, and enchilada sauce.
Instead of making the casserole, which takes a lot of time to prepare, I decided to use the crockpot to cook the chicken.
To get the same layered effect that the casserole has, I put a layer of beans with cheese on the bottom of each of the bowls with crumpled up chips.
If you like real recipes, here’s my best effort:
- Two frozen chicken breasts
- One can of enchilada sauce
- One small can of diced green chiles
- Three whole garlic cloves
- 1/3 cup of diced red onion
- Can of refried beans
- Lots of shredded cheese
- Green onions
- Tortilla chips
Spices are not included in this recipe (see previous post). Combine enchilada sauce, red onion, garlic cloves, green chiles, and chicken in the crockpot. I also added some hot sauce in there. The chicken took about two hours on high in the crockpot to cook through. Once it’s done, shred the chicken and mash the garlic cloves (which should be soft), then stir back into the sauce.
In the bottom of your serving bowls, layer beans with cheese and smashed up chips, then spoon the chicken and sauce mixture over the top. Top with green onions and more cheese.
My favorite part of this dish is the chips, so use a lot of them…some of them will get really mushy but some will retain some of their crunch, giving you a lovely contrast in textures. You can’t see it in the picture in the bowl, so I took a picture of the leftovers in the tupperware that give a better picture of the layering effect.