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Slow-Cooker Chicken Tortilla Stack

Yields1 Serving

Great treat for the kids!

 2 cups ( 1 can) enchilada sauce
 1 tsp onion powder
 1 tsp chili powder
 1 tsp ground cumin
 2 cans (16 ounces each) pinto beans, rinsed and drained
 1 medium green pepper, chopped
 2 cups shredded cooked chicken
 1 cup frozen corn
 6 flour tortillas (8 inches)
 12 oz pepper jack cheese
 chopped fresh cilantro, salsa
 Odyssey® Greek Sour Cream
1

Fold two 24 x 12-inch pieces of aluminum foil in half lengthwise. Place pieces crosswise, overlapping to resemble a “X”, in the bottom and up sides of a 5-quart slow cooker; allow excess foil to hang over the edges. Coat pieces with cooking spray.

2

Whisk the enchilada sauce, onion powder, chili powder and cumin in a large bowl. Stir in the beans, green pepper, chicken and corn.

3

Place a tortilla on the bottom of slow cooker. Layer with 1 1/2 cups chicken mixture and 1/2 cup pepper jack. Repeat layers four times, starting with a tortilla. Top with remaining tortilla and pepper jack.

4

Fold excess foil into slow cooker. Cover and cook on low for 5-6 hours (or on high for 2 1/2-3 hours) or until heated through. Turn slow cooker off. Let stand for 10 minutes.

5

Using excess foil as handles, carefully lift tortilla stack to a serving platter. Sprinkle with cilantro. Serve with Odyssey® Greek Sour Cream and salsa.