Chicken Ole

Enchilada flavors without the rolling. Just layer and let the slow cooker do the heavy lifting.

Flour tortillas, cooked chicken, and a rich sauce of cream of chicken soup, cream of mushroom soup, sour cream, and green chili salsa get stacked in the crock pot like a Mexican lasagna. Four hours on low, a blanket of shredded cheddar on top for the last fifteen minutes, and you’ve got a cheesy, saucy casserole that feeds twelve.

This is the recipe you bring out for game day, family reunions, or any time you need to feed a crowd without standing over the stove all afternoon.

Kitchen Tips

• Cut the tortillas into pieces before layering. This makes it easier to scoop out servings and ensures sauce gets between every layer.
• Oil the crock pot well. The creamy sauce likes to stick and will make cleanup a nightmare if you skip this step.
• Let it sit for 10 minutes after cooking before serving. The layers set up slightly and hold together better on the plate.