Menu Plan Monday + Crockpot Chicken Enchilada Casserole Recipe

by Marcy on February 4, 2008 · 0 comments

So sorry to disappoint, but this week’s menu has nothing to do with Removing Deodorant Marks...although I’m sure that got some people’s attention if you came here from Laura’s site! :) If there is a way to edit your link in Mr. Linky after you have posted it, please let me know!

So here is our menu for the week. I’m still trying to use up our beef that is in the freezer which is why we are eating steaks in the middle of winter. Hope that you all have a wonderful week!

Monday Garlic Chicken with Veggies & Linguine
Tuesday Broiled Sirloin Steak, Rice & Frozen Veggies
Wednesday Crock pot Chicken Enchilada Casserole (recipe below, courtesy of my friend K.)
Thursday – Meatloaf, Noodles & Frozen Veggies
Friday – Pizza/Eat Out
Saturday – We are attending a wedding & will be eating there
Sunday – Baked BBQ Pork Chops, Baked Corn & Salad


Crock pot Chicken Enchilada Casserole (courtesy of my friend K.)

1 T. oil
20 small corn tortilla shells
10 0z. can green enchilada sauce
3 lbs. cooked chicken diced
1 cup sour cream
4.5 oz. can peeled diced green chilies
3 cups shredded cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 med onion chopped

Cook chicken. Mix soups, enchilada sauce, sour cream, chilies together. Saute onion in oil til tender. Add onion and chicken to soup mixture. Cut up tortillas into slices or cubes. In crock pot layer chicken mixture, then shells, then cheese. Repeat, ending with cheese on top. Cover and simmer about 3 hours on low.

Check out tons of great menu plans here!

If you find this information useful, please consider subscribing to my RSS feed or email newsletter. Also, be sure to check out Stretching a Buck on Facebook. Thanks for visiting! Note: This post may contain affiliate links. View my disclosure policy here.

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: