While waiting on the bake element to arrive for our oven, the crockpot has been a huge help! Last night’s South of the Border dinner was a hit. I was planning on making chicken tacos of some kind. I knew I wanted them to be creamy. And cheesy. So I threw some ingredients together and put them in the crockpot in the morning.
It took about fifteen minutes to get everything in place, and that included time to grate the cheese.
I left the crock in the fridge until about 1:30, and then placed the crock in the pot and turned it on. I let it cook on high until it was time to eat about four hours later. Next time I’ll do low–it was a little overcooked. But it sure was tasty! And only used five ingredients.
My total hands on time was about sixteen minutes. It takes a minute to turn on the crock after all!
Ready to mix up some Creamy Chicken Taco Casserole?
2 cups of cooked chicken (I used leftovers from a chicken I cooked in the crockpot earlier in the week)
12 flour tortillas
2 cups sour cream
Taco seasoning to taste (my kids don’t like much spice, so we used about 2 tsp..)
1 1/2 cups grated cheddar cheese
Begin ripping your tortillas in half. I used three halves for each layer, and made a four layer casserole.
Mix your sour cream and taco seasoning together in a small bowl.
Line the bottom of your crock with tortillas halves. Sprinkle about 1/2 cup of cooked chicken on top.
Smear with about 1/2 cup of taco sour cream.
Sprinkle about 1/4 cup of cheese over the top.
|Layer it up!|
Repeat three more times. Except add extra cheese on the top. Yum!
Bake on low for 4 hours. Or high for 2. But don’t do high for 4. Trust me!
Cook up some peas (Ellie’s favorite veggie!) to go on the side if you’d like.
I love quick dinners! And my family liked this one.
This post is linked up to Raising Arrows!