* 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. - - - - - - - - - - - - - - - - - -