Chipotle Chicken Enchilada Casserole

By carvalhohm

Ingredients

• 2 tablespoons unsweetened cocoa
• 1 to 2 teaspoons chipotle chili powder
• 1 teaspoon garlic powder
• 2 (10-ounce) cans enchilada sauce (See Note)
• 3 cups shredded cooked chicken
• 3 cups (12 ounces) shredded Monterey Jack cheese, divided
• 14 (5-1/2-inch) corn tortillas (See Note)

Details

Servings 6
Adapted from mrfood.com

Preparation

Step 1

Stir together first 4 ingredients in medium bowl. Combine chicken, 2 cups cheese, and 1 cup enchilada sauce mixture in large bowl. Spoon chicken mixture evenly down center of tortillas; roll up.

Pour 3/4 cup enchilada sauce mixture in 6-quart slow cooker; arrange enchiladas in layers over sauce, seam-side down. Pour remaining sauce over enchiladas.

Cover and cook on LOW setting 2 hours. Remove lid, and sprinkle with remaining 1 cup cheese. Cover and cook on LOW setting 15 more minutes or until cheese melts. Serve with desired toppings.

Notes:

Not all tortillas are created equal. So, don't be tempted to substitute flour tortillas for corn tortillas - the casserole will turn out too soggy.