 Cerveza Chicken Enchilada Casserole
Makes 4 to 6 servings
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Image © Publications International, Ltd.
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Cerveza Chicken Enchilada Casserole
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Ingredients
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2
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cups water
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1
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stalk celery, chopped
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1
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small carrot, chopped
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1
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bottle (12 ounces) Mexican beer, divided
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Juice of 1 lime
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1
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teaspoon salt
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1-1/2
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pounds boneless, skinless chicken breasts
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1
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can (19 ounces) enchilada sauce
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7
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ounces white corn tortilla chips
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1/2
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medium onion, chopped
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3
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cups shredded Cheddar cheese
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Sour cream, sliced olives and cilantro (optional)
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Slow Cooker Directions
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1. Heat water, celery, carrot, 1 cup beer, lime juice and salt in saucepan over high heat until boiling. Place chicken breasts in water; reduce heat to simmer. Cook until chicken is cooked through, about 12 to 14 minutes. Remove; cool and shred into bite-sized pieces.
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2. Spoon 1/2 cup enchilada sauce in the bottom of 5-quart slow cooker. Place tortilla chips in 1 layer over sauce. Cover with 1/3 shredded chicken. Sprinkle 1/3 chopped onion over chicken. Add 1 cup cheese, spreading evenly. Pour 1/2 cup enchilada sauce over cheese. Repeat layering process 2 more times, pouring remaining beer over casserole before adding last layer of cheese.
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3. Cook on LOW 3-1/2 to 4 hours. Garnish with sour cream, sliced olives and cilantro, if desired.
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© Publications International, Ltd.
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Printed
from fbnr.com
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