South of the Border Chicken Corn Tortillas

Hot summer nights, relaxing with a glass of red in the garden? Our South of the Border Chicken Corn Tortillas will provide a yummy, nutritious meal. This meal needs to be put in the crock pot / slow cooker or casserole dish and slow baked for 7 hours.

What You Need:

3 Tsp canola oil
1 large chicken breast per person
1 (19 oz) can of enchilada sauce
2 (11 oz) cans cream of chicken soup
1 (4.25 oz) can black olives, sliced
2 dozen corn tortillas
1 lg. onion, chopped
1 (8 oz) packet taco style cheese

Equipment:

Skillet
Slow cooker

How to Make It:

Place a large skillet over medium heat and add the oil.
Once the oil is heated add the chicken.
Cook about 5 minutes per side.
Remove and allow to cool.
Once the chicken has cooled it can be shredded.
Cut the tortillas into 8 wedges per tortilla.
In a large mixing bowl combine the soup, olives and onions.
Begin layering in the crock pot with the enchilada sauce on the bottom.
Then add the tortillas, soup, chicken and the cheese in that order.
Continue layering in that order to the top being sure to end with the cheese.
Cover and cook on low temperature (120 degrees) for 7 hours.

Finishing touch – This is best served in a bowl and topped with sour cream or guacamole and a rich red.

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The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator