Slow Cooker Enchilada Lasagna

I have absolutely no Mexican blood in my body but Mexican/Southwestern is my favorite type of food.  I love enchiladas and make great traditional enchiladas, they will show up on the blog later.  Since I don't have a full size oven right now so this is the next best thing.  I got inspired to make these while watching the Slow Cooker Week on the Rachael Ray Show, and seeing this recipe.  I do not eat pork so I needed to change up the recipe a little bit.  The first time I made these I followed the recipe pretty closely just switching ground turkey for the pork and by adding some enchilada sauce at the end. This time around I changed it up a little bit.   I had leftover chili so I added that to the dish along with adding sliced chicken (spiced with some of my chili spices).

We eat a lot of Mexican food in my house.  We put "Mexican Sprinkles" on pretty much every Mexican dish we make.  "Mexican Sprinkles" is a great spice mix, actually called Pico de Gallo con Limon, from Bolner's Fiesta Brand.  We put it on everything from tacos and enchiladas to homemade guacamole.  If you are looking for Mexican spices I highly recommend Bolner's Fiesta Brand.

Enchilada Lasagna

Ingredients:

2 tablespoons EVOO

½ pound chicken, sliced

Salt and pepper

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1½ tablespoon chili spices (from making chili)

1 can of tomatoes with chilies

1-2 cups to leftover chili

2 cups shredded Sharp Cheddar cheese, saving ½ cup to put on top. 

9 corn tortillas

1 cup Green Enchilada Sauce

Mexican Sprinkles

1/4 cup cilantro, chopped

Instructions:

1. In a skillet, heat the EVOO over medium-high heat. Season the chicken with salt, pepper, and ½ tablespoon chili spices and brown. Add the onions, garlic and remaining tablespoon of chili spices to the skillet with the meat and cook for 3-4 minutes. Add the can of tomatoes and beans, and cook for about 5 more minutes. 

2. To assemble lasagna, layer a third of the chicken mixture and a third of the chili down on the bottom of the a slow cooker pot, top with third of the cheese, then layer 3 corn tortillas on top. Repeat this layering method 2 more times, then place the lid on and cook for 5 hours on low.  With about an hour remaining pour enchilada sauce over the top, then top with cheese and sprinkle with “Mexican Sprinkles”.  Allow Lasagna to finish cooking. 

3. When you are ready to serve, garnish with a sprinkling of chopped cilantro to brighten up the flavor!