2 cups cooked chicken, shredded (leftover rotisserie chicken works great)
1 medium onion, chopped fine
8 oz sour cream
4 oz can chopped green chile peppers
1 tsp Mexican or Southwest seasoning
1 tbs ground cumin
1/4 cup chopped cilantro
10 oz can green enchilada sauce
2 cups shredded mozzarella or jack cheese, divided
6 oz (approx.) tortilla chips, partially crumbled.
Combine chicken and next 6 ingredients in a large bowl. Add 1/2 can enchilada sauce and about 3/4 of the cheese. Stir until well blended.
Spray a 4 quart slow cooker with cooking spray and make a thin layer of tortilla chips at the bottom. Layer half of chicken mixture on top. Make another layer of crumbled chips and layer rest of chicken mixture. Top with another layer of chips and cover with remaining enchilada sauce and cheese. Cook on low for 4 hours. Serve with a salad.
I can honestly say this dish never fails...it’s always delicious. It’s a scoop and serve, so it’s perfect for family movie night or a relaxed get together. And like this chef, it ain’t pretty but it’s good.