Creamy Mexican Crockpot Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This creamy and spicy chicken main dish recipe is true comfort food for Mexican food lovers. Serve with Cotija Flatbreads. Prep Time: 20 minutes Cook Time: 5 hours From Ingredients:
10 oz. can condensed low fat cream of chicken soup |
10 oz. can condensed cream of mushroom soup |
1 cup salsa, green or red |
1 cup low fat sour cream |
1 tablespoon chili powder |
1 onion, finely chopped |
3 cloves garlic, minced |
1 tbsp. olive oil |
12 corn tortillas, torn into pieces |
4 cups chopped cooked chicken or turkey |
1 cups shredded low fat mozzarella cheese |
1/3 cup chopped fresh cilantro |
Directions:
1. Spray inside of crock-pot liner with nonstick cooking spray. In large bowl, mix soups, salsa, sour cream, and chili powder.
2. Cook onion and garlic in oil in small saucepan until tender, about 4 minutes. Add to soup mixture along with chopped cooked chicken or turkey. Layer tortillas and soup mixture in crock-pot.
3. Cover crock-pot and cook on LOW for 4-5 hours until bubbly. Sprinkle with cheese, cover and let stand until cheese melts. Top with cilantro and serve.
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