Chicken Enchiladas Recipe - Slow Cooker Sauce

Chicken Enchiladas Recipe - Slow Cooker Sauce

10 to 12 tortillas (I used Ezekial sprouted grain tortillas but any tortilla would work great).

Place all of the ingredients except for the chicken, cheese and tortillas in the slow cooker.

Use a large 9" x 13" casserole dish or two smaller casseroles. Two 9" x 9" casseroles work great. Just divide the tortillas and ingredients evenly when assembling.

Put a little sauce in the bottom of the casserole dish. You will see the bottom of the glass dish through the sauce. It is just a thin coating.

Ingredients

  • Enchilada Sauce Ingredients:
  • 1 can (15 oz.) tomato sauce
  • 1 can (15 oz.) fire roasted tomatoes
  • 1 can (4 oz.) chopped green chilis
  • 1/2 chopped yellow onion
  • 2 Tablespoon Worcestershire sauce (vegan variety)
  • 1-1/2 Tablespoon chili powder
  • 1-1/2 cup water
  • Other Casserole ingredients:
  • Meatless chicken strips, chopped into small pieces
  • 1/2 bag vegan shredded cheese
  • 10 to 12 tortillas (I used Ezekial sprouted grain tortillas but any tortilla would work great).
Read the whole recipe on Vegan in the Freezer