With the fall season in full-swing, cooler weather and the approaching holidays causing busier evenings, we thought this might be the perfect time to share some favorite crock pot recipes. Jill wanted to start the ball rolling with one of her family’s favorites, Green Chili Casserole (or Dip).
Green Chili Casserole (or Dip)
From Jill Davis, Founder of Scrapbook.com
1 Large Can Green Chili Enchilada Sauce
1 Can Cream of Chicken Soup
1 Cup Sour Cream
1 Cup Chicken Broth
2 Tablespoons Chopped Onion (optional)
1 ½ Packages Jack Cheese (about 1.5 pounds) Cut into chunks
1 Package flour tortillas (cut or torn into strips)
1-2 Cups cooked chicken, diced
1 Package of corn tortilla chips for dipping
Mix all wet ingredients (chicken broth, canned soup, green sauce, sour cream, chicken chunks and onion) in a bowl. Add layers to your crock pot starting with the tortilla strips, then the soupy mixture, followed by the cubed cheese. Repeat as many times (with as many layers) until you run out of ingredients. End with a layer of cheese cubes on top. Cook in crock pot for 3-4 hours on high or until the edges are bubbly.
Serve with tortilla chips, guacamole or a green salad.
Do you have any favorite crock pot recipes for the fall to share? We would love to expand our crock pot repertoire!