You have to try this recipe from The Roosevelt Review’s Secret Recipe Book.
Ingredients
+ 8 cups of shredded colby & monterey jack cheese
+ Corn tortillas
+ Pulled rotisserie seasoned chicken by marketside
+ 1 Cup of green chili
+ 28 oz can of green chili enchilada sauce
+ 10 oz can of Rotel
STEP ONE
Put a thin layer of green chili enchilada sauce at the bottom of your crock pot to ensure the enchiladas will not stick to the ceramic.
STEP TWO
Put a layer of corn tortillas on top of the thin layer of green chili enchilada sauce, just enough to cover the bottom of the pot.
STEP THREE
Layer seasoned shredded chicken for your family’s taste.
STEP FOUR
Layer the shredded cheese, a layer of green chilis, then a layer of enchilada sauce.
REPEAT STEPS ONE, TWO, THREE, AND FOUR UNTIL CROCK-POT IS FULL
STEP FIVE
Top with the entire can of Ro*tel, the remainder of green chili, and enchilada sauce.
LEAVE TO COOK ON HIGH FOR TWO HOURS
