Top 50 Casseroles: Stuffed Bell Peppers Casseroles by Syeda sumera shah

Author:Syeda sumera shah [sumera shah, Syeda]
Language: eng
Format: epub, azw3, pdf
Published: 2015-12-20T23:00:00+00:00

Crock Pot Chicken Enchilada Soup

Ingredients

Three Tsp butter

Three Tsp flour

One by two cup chicken broth

Two cups milk

One can black beans (fifteen oz) rinsed and drained

Oe can Rotel diced tomatoes & jalapenos (fourteen point five oz)

One package frozen corn (ten oz)

One by two cup onion chopped

One by two cup bell pepper diced

One can Enchilada sauce (ten oz)

Two wholes chicken breasts

One cup Monterrey Jack Cheese shredded

Preparation

Melt butter in the saucepan on medium heat. Then Stir in the flour; keep stirring expect when smooth and bubbly. Set aside from heat and put the chicken broth and one by two cup milk, a little at a time, stirring well. Then Return to heat. And Bring sauce to the gentle boil; cook, stirring well, expect when it thickens. In the big bowl, whisk together the enchilada sauce and the chicken broth mixture . Then Gradually whisk in the remaining milk expect when smooth. And Set aside.

In the crockpot, mix drained beans, corn, tomatoes, onion, and the bell pepper. Keep the chicken breasts on the top of the mixture. Then Pour sauce mixture on ingredients in the cooker. Then Cover; cook on the low heat for six to eight hours or on high for three to four hours. And When you are ready to serve, set aside chicken and cut or shred into the bite-sized pieces. Put chicken back into the soup, mix well. Then top with the cheese and serve. And I topped ours with the slices of the avocado, sour cream, and the crushed tortilla chips

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