I was in the mood for enchiladas last night. I call mine an enchilada lasagna because rolling them up is futile. They end up tearing and falling out the sides. SO in the interest of keeping my sanity and not wasting a whole lot of time, I started layering the ingredients.
I modified a homemade enchilada recipe. I used garbanzo bean flour to make it gluten free. I was out of tomato paste so I thought I would just add a can of tomatoes to the crockpot. In looking in the pantry for the diced tomatoes, I saw rotel and added that instead. I added the enchilada sauce, rotel and a quart bag of already cooked and cubed chicken that I had in the freezer. I let this simmer about 6 hours.
I took a 13x9 pan and added a little of the liquid from the crockpot to the bottom. I layered 6 of the corn tortillas. Then half the meat. Then about a cup of grated cheddar cheese. I repeated 6 more tortillas, the rest of the meat and another cup of cheese. I topped with 6 more tortillas, the remaining juice from the crockpot and more cheese on top.
It was fabulous! The older boys who don't love enchiladas got seconds. The toddler boy and Daddy got thirds. Definitely a keeper!
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