*  Exported from  MasterCook  *
 
                             Chicken Enchiladas
 
 Recipe By     : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        chopped cooked chicken (up to 3 lbs)
    1      4.5 oz can    chopped mild green chilies
    1                    onion -- chopped
    4      ounces        shredded Monterey jack cheese
    1      4 oz can      chopped black olives
    8                    corn tortillas
                         ***Mexican Gravy***
      1/2  stick         butter or margarine
      1/2  cup           chili powder
      1/3  cup           flour
      1/2  teaspoon      garlic salt
      1/4  te            ground cumin
      1/4  teaspoon      crushed oregano
    3      15 oz cans    chicken broth
    1      12 oz can     tomato sauce
 
 Mexican Gravy:
 Melt margarine in saucepan.  In aq bowl, mix together dry ingredients.  Slowy a
 dd dry ingredients to margarine, stirring constantly.  Mixture will become crum
 bly.  Slowly add chicken broth to margarine mixture, stirring constantly.  Stir
  into tomato sauce.
 
 Enchiladas:
 In mixing bow, stir together chicken, chilies, onion and 1 cup of Mexican gravy
 .
 
 In Crock-Pot, place foil handles (see directions below).  Dip tortilla in Mixic
 an gravy and lay in Crock-Pot.  Spread about 3 tablespoons chicken filling over
  tortilla, and sprinkle with cheese and olives.  Continue layering process unti
 l the top of Crock-Pot has been reached.  Final layer should be cheese and loiv
 e layer.  Pour any excess gravy over top of tortilla stack.  Cook on Low 4 to 6
  hours or on High for 1 1/2 to 2 1/2 hours.
 
 Foil Handles:
 tear off three 18 x 2-inch strips of heavy foil or use regular foil floded to d
 ouble thickness.  Criss-cross the foil strips in a spoke design and place in Cr
 ock-Pot to make lifting of tortilla stack easier.
 
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