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Mexican Chicken Crock Pot Pie Recipe
1 1/2 pounds
1 large
1 clove
1 teaspoon
1/4 teaspoon
1 – 10 ounce can
1 – 8 ounce can
2 – 16 ounce cans
1 – 16 ounce can
1 – 6 ounce can
6
12 ounces |
ground chicken breast
onion, chopped
garlic, minced
salt
pepper
red enchilada sauce
tomato sauce
chili beans
shoe peg corn, drained
pitted olives, drained
corn tortillas
cheddar cheese, shredded
sour cream, optional
salsa, optional |
Crock Pot Temp: low
Recipe Cooking Time: 6 to 7 hours
Pan Type: crock pot |
Chicken Crock Pot Pie Directions
Brown the ground chicken, onion and garlic until chicken is no longer pink in the
middle.
Drain well.
Add the salt, pepper, enchilada sauce, tomato sauce, drained chili beans, drained
corn and olives.
Mix well.
Put ½ cup of sauce in the bottom of crock pot.
Top with 1 corn tortilla and some cheese.
Repeat layers 5 more times, using all of sauce on top and any remaining cheese.
Cover your chicken pot pie and cook in crock pot for the allotted time or until done.
Serve pot pie with sour cream, salsa and your favorite drink.
Recipe Serves: 6 – 8
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