Southwest Chicken Casserole
Great for doing ahead for holidays!
Shepherd’s Pie – tasty and delicious dish
Whether you’re ringing in the year or (finally) resolving to spend more hours with your loved ones and less hours in the kitchen, this is the go-to bowl for...
Southwest Chicken Casserole – A yummy casserole made in a slow cooker
- 8 Chicken Thighs
- 1 Teaspoon Chili Powder
- 1 Cup Enchilada Sauce
- 4 Ounces Monterey Jack cheese, grated
- 6 Ounces Tomato Paste
- 1/3 Cup Sour Cream
- 2 Cups Water
- 1/4 Cup Green Onions, sliced
- Salt and Pepper to taste
- 1-1/2 Cups Corn Chips, crushed
- 1/2 Teaspoon Garlic Powder
Lightly grease the stoneware with nonstick cooking spray.
Place the chicken in the stoneware.
In a bowl, combine the enchilada sauce, tomato paste, water, and spices.
Spread the mixture over the chicken.
Cover and cook on Low for 7 - 8 hours.
Turn to High and add the cheese; cook until cheese is melted.
Before serving, spoon the sour cream over the chicken.
Sprinkle with the onions and corn chips.
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