One of the things I really like about this blog is when someone tries a recipe out of a book that I’ve cooked from and recommends it to me. So it was with this recipe.
I had originally skipped by this dish when I first browsed through the book. I figured I wouldn’t like it for several reasons, the main one being that the corn tortillas would probably turn to mush and make the whole dish soggy and mushy. And I wasn’t far off the mark. However, it turns out that mushy corn tortillas aren’t half bad.
Basically, this is just layers of enchilada ingredients. You start with a layer of corn tortillas, topped with a layer of rotisserie chicken in canned enchilada sauce. Then you layer on black beans, sliced black olives and cheese. Then repeat two or three times. The whole thing is baked in the slow cooker, on low, for about 4 hours.
The corn tortillas did dissolve, but instead of being mushy, they thickened the dish. The first night it was a little soupy, but on the second and third day, it continued to thicken up. The flavors melded together very nicely and just got better every day.
Thanks, Linda, for the recommendation!
Here’s the link to the recipe on O’Dea’s blog: http://crockpot365.blogspot.com/2008/01/crockpot-enchilada-casserole-recipe.html