Slow Cooker_ The Best Cookbook Ever - Diane Phillips [43]
top with another layer of the tortillas, the remaining chicken mixture, and sauce. Top with the last layer of tortillas and the remaining sauce. Sprinkle the casserole with the remaining cheese. Cover and cook on low for 3 to 4 hours, until the casserole is cooked through and bubbling. Remove the cover and cook for an additional 30 to 45 minutes.
serve the casserole from the cooker set on warm.
serves 6–8
Beef Enchiladas with Chipotle Sauce
A smoky sauce of chipotle chiles mingles with shredded beef, layers of tortillas, queso fresco, and Cheddar in this special casserole. A terrific vehicle for recycling leftover roast beef, this is a great casserole to serve to couch potatoes while they watch football on the weekend.
CHIPOTLE SAUCE
2 tablespoons vegetable oil
1 medium onion, finely chopped
4 chipotle chiles in adobo, minced
½ teaspoon ground cumin
Two 28- to 32-ounce cans tomato purée
4 cups shredded or diced cooked roast beef
¼ cup finely chopped fresh cilantro
1 cup crumbled queso fresco
Twelve 6-inch yellow or white corn tortillas, roughly torn or cut in strips
2 cups finely shredded mild Cheddar cheese
heat the oil in a medium saucepan over medium-high heat. Add the onion, chipotles, and cumin and sauté for 3 to 4 minutes, until the onion is softened. Add the tomato purée and simmer the sauce for 30 minutes.
set aside to cool before proceeding.
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.
combine the beef, cilantro, and queso fresco in a medium bowl and toss to combine. Set aside. Pour some of the sauce in the bottom of the slow cooker. Top with a layer of tortillas, half the beef mixture, one-third of the cheese, another layer of tortillas, and some sauce. Continue with layers of the tortillas, the remaining beef mixture, and half the remaining cheese.
finish assembly with layers of the remaining tortillas, remaining sauce, and remaining cheese. Cover and cook on low for 3 to 4 hours, until the casserole is cooked through and is bubbling. Remove the cover and cook an additional 30 to 45 minutes.
serve the casserole from the cooker set on warm.
serves 6–8
King Ranch Casserole
King Ranch Casserole has been a staple at potlucks, church suppers, and celebrations for years in my family. It’s a terrific buffet dish and is filled with chicken, turkey, or seafood (see savvy) in a creamy, green chile–flavored sauce. You can make the sauce spicy or mild, depending upon your preferences. I like it in the milder range, but you can certainly add more chile powder if you prefer it spicier.
4 tablespoons (½ stick) unsalted butter
2 medium onions, finely chopped
2 cloves garlic, minced
One 4-ounce can diced green chiles, rinsed and drained
½ teaspoon chili powder
¼ cup all-purpose flour
2 cups chicken broth
2 cups milk
Salt and freshly ground black pepper
¼ cup finely chopped fresh cilantro
4 cups bite-size pieces cooked chicken
2 cups sour cream
2 cups finely shredded mild Cheddar cheese
2 cups finely shredded Monterey Jack cheese
Twelve 6-inch yellow or white corn tortillas, cut in strips or roughly torn
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slow-cooker savvy
Substitute cooked turkey for the chicken or use a mixture of turkey and chicken for a delicious variation. You can also substitute cooked shrimp, crab, or halibut for the chicken and proceed as directed.
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.
melt the butter in a large skillet over medium-high heat. Add the onions, garlic, chiles, and chili powder and sauté until the onions are softened and beginning to look translucent, 4 to 5 minutes.
transfer ¼ cup of the mixture from skillet to a bowl and set aside. Add the flour to