Tonight's Adventure in CrockPot Cooking was definitely an adventure...
Ingredients
1 1/2 cups Chicken Broth
1 (14.5 oz) can Crushed Tomatoes
1 Tablespoon Chili Powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1 small onion (finely chopped)
8-10 corn tortillas (maybe more?)
4 cups shredded cheddar cheese (maybe less?)
1 (4 oz) can sliced black olives (drained)
Sour cream to taste
Combine chicken broth, crushed tomatoes, spices, and chopped onion in large bowl & set aside.
Cover bottom of CrockPot with corn tortillas. Sprinkle a handful (really just depends on how much cheese you like) of cheese and a few black olives. Then, put about 3 spoonfuls on top.
Repeat layering until out of ingredients. Cook on low for 3-4 hours or until bubbly. Top with dollops of sour cream as desired.
Our Responses
Sarah - I am not a fan. I will probably never choose to cook this again. We did pair it with pinto beans and spanish rice, but I didn't feel like it made the dish much better. It had a good flavor (the spices really made it have a good flavor), but I think used too much cheese and cooked it for too long and it was very mushy. I am a big "texture person" when it comes to food, though, so even though the taste may have been fine, the texture was not what I desired for stacked enchiladas.
Brian - He had 2 servings. Brian does agree that it was a little mushy, but textures don't bother him as bad.
I would recommend that you at least try this recipe and see what you think - it was not terrible, just not one of my favorites! Oh well - for 1 recipe out of 3 so far not being perfect, I'm not complaining! :-)
Happy Crocking!
-Sarah
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