This week anything goes at Ultimate Recipe Swap! It’s truly a potluck. Your recipe can be appropriate for a real potluck — or not. Just as long as it’s yummy, it’s allowed.
My recipe is actually very appropriate for a “real” potluck. Since it’s a crockpot recipe, it’s a great one to take to plug in before church or the school play or other group event and within 2-4 hours, it’s ready. And it’s so good! Crockpot enchiladas aren’t as fancy or as pretty as the rolled kind, but these stacked enchiladas are major comfort food at our house.
To make it even more “make ahead,” you can prepare the ground beef or shredded chicken beforehand and store it in the freezer alongside a package of corn tortillas and a bag of shredded cheese. Then on the day of serving, yank those items from the freezer along with a can of enchilada sauce from the pantry and you’re good to go. (After trying many, many canned and homemade enchilada sauces, we’ve found that we prefer Las Palmas enchilada sauce over all others. Coupons are available from time to time and I can usually find a large can for $1-2.
Recipe: Crockpot Enchiladas
- nonstick cooking spray
- 3 cups enchilada sauce
- 12 corn tortillas
- 2 cups cooked, shredded chicken
- 2 cups grated cheddar cheese
- Spray crockpot liner with non-stick cooking spray.
- Pour 1/4 cup enchilada sauce in bottom of crock. Place tortilla on top of sauce. Spread a handful of chicken and a handful of cheese over tortilla. Repeat with sauce, tortilla, chicken, and cheese until ingredients are used up, ending with sauce and cheese on top.
- Cover and cook on low for 4 hours.
What’s your favorite potluck recipe? Share it with us!
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