Dinner

Enchilada Lasanga w/ help from the crock pot is for Dinner.

Enchilada Lasanga w/ help from the crock pot takes 20 minutes to prepare.

Enchilada Lasanga w/ help from the crock pot takes 30 minutes to cook.

Enchilada Lasanga w/ help from the crock pot makes 12 servings.

The ingredients for Enchilada Lasanga w/ help from the crock pot are:

2 c Chicken Broth (i use 99.9% fat free)
3 c Tomato sauce
3.5 oz of chipotle peppers is adobe sauce (1/2 a can)
3 chicken breasts, skinless and boneless
3 lrg minced garlic cloves
2 1/2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 1/2 c diced onion
1 tsp oregano
15 6" corn tortillas
2C mozzerella cheese, part skim
1C cheddar cheese

Here is how you make Enchilada Lasanga w/ help from the crock pot:

In the morning (or about 6 - 8 hours before you plan on putting it together, put everything except the cheese and tortillas in the crock pot.Cook low 6-8 hours. When chicken is cooked, remove chicken from pot and put on a plastic cutting board that won't soak up the enchilada sauce. Shred chicken, I use 2 forks to do this. Set aside.Ladle a small amount of sauce from crock pot into bottom of 12x9 cake pan. Tilt pan so all of bottom has been coated, this keeps it fom sticking. Diping corn tortilla into the sauce first, place into bottom of pan. Stagger 4 tortillas in bottom so they cover most of it. Take a 5th tortilla and break in half, and use to cover the 2 corners that are open. Layer 1/2 of the shredded chicken and sprinkle 1/4 of the cheese. Ladle about 1/4 of the sauce over the chicken. Repeat layering the tortillas, chicken, cheese and sauce for one more layer. Top with remaining 5 tortillas, remaining 1/2 of the sauce and put the remaining 1/2 of the cheese on top. Bake in a 400 degree over for about 30 minutes, until warmed through and cheese is bubbly. We prefer our cheese a little browned and crunchy so we put slices on top instead of shreds.

The nutritional information for Enchilada Lasanga w/ help from the crock pot is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 237.2

• Total Fat: 5.1 g
• Cholesterol: 44.9 mg
• Sodium: 922.9 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 3.6 g
• Protein: 24.6 g

Enchilada Lasanga w/ help from the crock pot is Mexican cuisine.