Creamy Mexican Crockpot Chicken

By Linda Larsen

busycooks.about.com

Creamy Mexican Chicken Crockpo

Linda Larsen

This creamy and spicy chicken main dish recipe is true comfort food for Mexican food lovers. Serve with Cotija Flatbreads. [recipe below]

Prep Time: 20 minutes

Cook Time: 5 hours

Total Time: 5 hours, 20 minutes

Yield: 8 servings

Ingredients:

• 10 oz. can condensed cream of chicken soup
• 10 oz. can condensed cream of mushroom soup
• 1 cup green or red salsa
• 1 cup 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
• 1-1/2 cups shredded Cojack cheese
• 1/3 cup chopped fresh cilantro

Preparation:

Spray inside of crockpot liner with nonstick cooking spray. In large bowl, mix soups, salsa, sour cream, and chili powder.

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 crockpot.

Cover crockpot 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.

**  Cotija Flatbreads.
1 tube refrigerated breadstick dough
1/3 cup grated Cotija cheese
1/2 teaspoon onion powder
1/2 teaspoon dried basil leaves

Preparation:

Preheat oven to 350 degrees F. Open the breadstick dough package and divide dough into 8 circles; do not unroll. On shallow plate, combine remaining ingredients. Flatten circles, one at a time, and press one side into cheese mixture.

Place, cheese side up, on a cookie sheet. Flatten again with the palm of your hand. Bake at 350 degrees F for 15-20 minutes until golden brown. Cool on wire rack for 5 minutes, then serve.