Dinner

CERVEZA CHICKEN ENCHILADA CASSEROLE (CROCKPOT) is for Dinner.

CERVEZA CHICKEN ENCHILADA CASSEROLE (CROCKPOT) takes 35 minutes to prepare.

CERVEZA CHICKEN ENCHILADA CASSEROLE (CROCKPOT) takes 240 minutes to cook.

CERVEZA CHICKEN ENCHILADA CASSEROLE (CROCKPOT) makes 6 servings.

The ingredients for CERVEZA CHICKEN ENCHILADA CASSEROLE (CROCKPOT) are:

Water 2 cups
Chicken Breast, no skin, 2 breast, bone and skin removed
Carrots, raw, chopped 1 medium
Celery, raw, chopped 1 stalk, medium (7-1/2" - 8" long)
Limes, 1 fruit (2" dia)
Light Beer, 1 can or bottle (12 fl oz)
Onions, raw, chopped 1 medium (2-1/2" dia)
*El Pato Enchilada Sauce, 19 oz
*Santitas Authentic Mexican Style White Corn Tortilla Chips, 7 oz
*Cheese - Kraft Shredded Cheddar Cheese, 3 cups

Here is how you make CERVEZA CHICKEN ENCHILADA CASSEROLE (CROCKPOT):

1. Heat water, celery, carrot, and 1 cup beer, lime juice until boiling. Add chicken breasts, reduce heat to simmer. Cook until chicken is cooked through, about 12 to 14 minutes. Remove, cool and shred or cut into bite-sized peices.2. Spoon 1/2 cup enchilada sauce in bottom of CROCK-POT slow cooker. Place 1/3 torilla chips in 1 layer over sauce. Cover with 1/3 shredded chicken, sprinkle with 1/3 chopped onion over chicken. Add 1 cup cheese. Repeat layering process two more times, pouring remaining beer over casserole, before adding last layer of cheese.3 Cook on LOW 3 1/2 to 4 hours. Garnish with sour cream, sliced olives and cilantro, if desired. 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user 2BFREE2LIVE.

The nutritional information for CERVEZA CHICKEN ENCHILADA CASSEROLE (CROCKPOT) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 522.5

• Total Fat: 26.1 g
• Cholesterol: 95.6 mg
• Sodium: 778.7 mg
• Total Carbs: 34.3 g
• Dietary Fiber: 2.2 g
• Protein: 33.1 g

CERVEZA CHICKEN ENCHILADA CASSEROLE (CROCKPOT) is Mexican cuisine.