Fix-It and Forget-It Pink Cookbook (96 page)

Marsha Sabus
, Fallbrook, CA

1 onion, chopped

1 garlic clove, minced

1 Tbsp. oil

10-oz. can enchilada sauce

8-oz. can tomato sauce

salt to taste

pepper to taste

3 boneless chicken breast halves, cooked and cubed

15-oz. can ranch-style beans, drained

11-oz. can Mexicorn, drained

¾ lb. cheddar cheese, grated

2¼-oz. can sliced black olives, drained

8 corn tortillas,
divided

1. Sauté onion and garlic in oil in saucepan. Stir in enchi­lada sauce and tomato sauce. Season with salt and pepper.
   
2. Ladle one-fourth of the sauce onto the bottom of the cooker.
   
3. Follow that with one-third of the chicken, one-third sauce mixture, one-third beans, one-third corn, one-third cheese, and one-third black olives.
   
4. Top that with 2 tortillas.
   
5. Repeat Steps 2 through 4 three times, ending with 2 tortillas.
   
6. Cover. Cook on Low 3-4 hours, or until bubbly throughout.
   

Barb Yoder

Angola, IN

10¾-oz. can cream of mushroom soup

10¾-oz. can cream of chicken soup

1 cup sour cream

2 Tbsp. grated onion

1½ cups grated cheddar cheese

12 flour tortillas, each torn into 6-8 pieces

3-4 cups cubed, cooked chicken

7-oz. jar salsa

½ cup grated cheddar cheese

1. In separate bowl, combine soups, sour cream, onion, and 1½ cups cheese.
   
2. Place one-third of each of the following in layers in slow cooker: soup mixture, torn tortillas, chicken, and salsa. Repeat layers 2 more times.
   
3. Cover. Cook on Low 4-5 hours. (This recipe does not respond well to cooking on High.)
   
4. Gently stir. Sprinkle with remaining ½ cup cheese. Cover. Cook on Low another 15-30 minutes.
   

Serve with
tortilla chips
and
lettuce
.

Nadine Martinitz

Salina, KS

1 large onion, chopped

1 Tbsp. oil

10¾-oz. can cream of chicken soup

10¾-oz. can cream of mushroom soup

2 10½-oz. cans green enchilada sauce

4½-oz. can green chilies, diced

1 cup sour cream

15 large flour tortillas

3½ cups cooked chicken, chopped

3 cups Mexican-blend cheese, shredded

1. In large skillet or saucepan, sauté onion in oil.
   
2. Add soups, enchilada sauce, chilies, and sour cream to sautéed onion. Mix together well.
   
3. Tear tortillas into bite-size pieces.
   
4. Layer ¼ of sauce into slow cooker. Top with
   ¹
   /
   ₃
   of chicken,
   ¹
   /
   ₃
   of torn tortillas, and ¼ of cheese.
   
5. Repeat layers two more times, ending with sauce and cheese.
   
6. Cover. Cook 5-6 hours on Low or 2-3 hours on High.
   

Julette Leaman

Harrisonburg, VA

1 fryer chicken, cooked and cubed

10¾-oz. can cream of chicken soup

14½-oz. can tomatoes with chilies

2 Tbsp. quick-cooking tapioca

6-8 tortillas, torn into pieces

1 medium onion, chopped

2 cups grated cheddar cheese

1. Combine chicken, soup, tomatoes with chilies, and tapioca.
   
2. Line bottom of slow cooker with one-third tortilla pieces. Add one-third chicken mixture. Sprinkle with one-third onion and one-third cheese. Repeat layers.
   
3. Cover. Cook on Low 6-8 hours. (This recipe does not respond well to being cooked on High.)
   

If you wish, serve with shredded
lettuce
,
chopped fresh
tomatoes
,
diced raw
onions
,
sour cream
,
and
salsa
.

Colleen Heatwole

Burton, MI

6 medium-sized, boneless, skinless chicken breast halves

1 small onion, sliced

1 cup dry white wine,
or
chicken broth,
or
water

15-oz. can chicken broth

2 cups water

6-oz. can sliced black olives, with juice

1 small can artichoke hearts, with juice

5 garlic cloves, minced

1 cup dry elbow macaroni,
or
small shells

1 envelope dry savory garlic soup

1. Place chicken in slow cooker. Spread onion over chicken.
   
2. Combine remaining ingredients, except dry soup mix, and pour over chicken. Sprinkle with dry soup.
   
3. Cover. Cook on Low 4½ hours.
   

Joyce Slaymaker

Strasburg, PA

2-3 cups diced cooked chicken

2 cups chicken broth

1 small onion, chopped

¼ cup sauterne,
or
white wine,
or
milk

½ cup slivered almonds

2 4-oz. cans sliced mushrooms, drained

10¾-oz. can cream of mushroom soup

1. Combine all ingredients except spaghetti and cheese in slow cooker.
   
2. Cover. Cook on Low 6-8 hours.
   

Serve over buttered
spaghetti
.
Sprinkle with grated
Parmesan cheese
.

Variations:

1. Place spaghetti in large baking dish. Pour sauce in center. Sprinkle with Parmesan cheese. Broil until lightly browned.

2. Add 10-oz. pkg. frozen peas to Step 1.

Darlene Raber

Wellman, IA

Janie Steele

Moore, OK

2 lbs. cooked chicken, without skin, deboned, and cut in 1-inch chunks

10-oz. pkg. dry spaghetti, cooked in chicken broth and drained

1 bell pepper, chopped

1 medium onion, chopped

10¾-oz. can mushroom soup

1 small jar pimentos, drained and chopped

14½-oz. can Mexican stewed,
or
diced, tomatoes

10¾-oz. can tomato soup

¹
/
₃
lb. cheddar,
or
your favorite, cheese, cubed

¼-lb. fresh mushrooms, sliced,
or
small can sliced mushrooms, drained,
optional

¼ cup black olives, sliced,
optional

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on High 1 hour, or until heated through.