Need an easy, delicious, fast idea for dinner as we begin another new school year and get back to our lives “as usual?”
Casseroles are a breeze in VitaClay, and unlike conventional slow cookers, the texture and shape holds up really well. This chicken enchilada delight is great when made in clay: the tortillas don’t get soggy, and the ingredients stay layered and taste amazing! Plus, did you hear about our new and improved high-fired clay pots, that are super durable and strong?
Check it out! Keep in mind, all new VitaClay multi-cookers now come with these newly-designed clay pots, or you can order replacement pots on our website, all of which are now stronger, high-fired pots at the same great price!
2 lb shredded chicken (leftovers from a roasted or rotisserie chicken work great)
14-16 oz enchilada sauce (make your own!)
1/4 c broth
20 oz cream of mushroom soup (did you know you can make this in VitaClay too?)
5-7 oz black olives, sliced
2 dozen corn tortillas (organic is best to avoid GMO corn)
1 large onion, chopped
About 8 oz shredded cheese (might want to shred it yourself)
Cut the tortillas into wedges and set aside
Combine the soup, olives and onions in a mixing bowl and stir it up!
Add the broth to the bottom of the pot
Begin layering the clay pot with enchilada sauce on the bottom
Add tortillas, soup, chicken and cheese
Make a few more layers in that order, and top it all off with a lot of cheese
Cover it, close up the pot and set to “stew,” cooking for about 40 minutes to an hour
Served it up in shallow bowls and top with sour cream, guacamole and/or cilantro!