Southwest Chicken Casserole
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Serve hot or at room temperature. I like them best at room temperature.
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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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