Recipe: Chicken Enchiladas with Mexican Gravy (crock pot)

CHICKEN ENCHILADAS WITH MEXICAN GRAVY

2 to 3 pounds chopped cooked chicken
1 (4 1/2 ounce) can chopped mild green chilies
1 onion, chopped
Mexican Gravy (recipe follows)
4 ounces shredded Monterey Jack Cheese
4 ounces shredded mild or sharp cheddar cheese
1 (4 ounce) can chopped black olives
8 corn tortillas

In mixing bowl, stir together chicken, chilies, onion and 1 cup Mexican gravy.

Place foil handles* in crockpot.

Dip tortilla in Mexican gravy and lay in crockpot. Spread about 3 tablespoons chicken filling over tortilla, and sprinkle with cheese and olives. Continue layering process until the top of crockpot has been reached. Final layer should be cheese and olive layer. Pour any excess gravy over top of tortilla stack.

Cover and ook on LOW 4-6 hours or on HIGH for 1 1/2- 2 1/2 hours.

MEXICAN GRAVY

1/2 cup chili powder
1/3 cup flour
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
1/4 teaspoon crushed oregano
1/2 stick (1/4 cup) margarine or butter, melted
3 cans (15 ounces each) chicken broth
1 (12 ounce) can tomato sauce

In a bowl, mix together dry ingredients. Slowly add dry ingredients to margarine, stirring constantly. Mixture will become crumbly. Slowly add chicken broth to margarine mixture, stirring constantly. Stir in tomato sauce.

*TO MAKE FOIL HANDLES:
Tear off three 18x2-inch strips of heavy foil or use regular foil folded to double thickness. Crisscross the foil strips in a spoke design and place in crockpot to make lifting of tortilla stack easier.

Source: Rival