White Enchilada Lasagna in the Crockpot

Bringing Mexico to Italy in my Crockpot :)

Did you see the Hatch Chile sauce my friend and I canned last week?

Well..... here's the first thing I've made with that deliciousness!  If you don't have your own homemade Chile sauce, just use a large can of diced Chiles.

You'll need:
A Rotisserie Chicken (or pre-cooked)
Tortillas
Cream Cheese
1 Can of Cream of Mushroom Soup
1 Can (or fresh) of mushrooms (diced)
1/2 C Sour Cream
2-3 lb of shredded or sliced Cheddar-Jack cheese
Chile Sauce (or just chiles-> then add onions)
2 large tomatoes (diced)

First,
Mix together the Cream Cheese, Soup, Mushrooms & Sour Cream

Next, disassemble your chicken. (Not cool.)

Start the layers in your crock pot by first pouring about half the jar of Chile Sauce on the bottom.
Next, layer tortillas.

Continue the layering as you'd like.

I went like this:

Cheese
Tomatoes
Chicken
Cheese

Next:

Tortillas
Cream Mix
Tortillas

Then:

Cheese
Tomatoes
Chicken
Chile Sauce

And:

Tortillas
Cream Mix
Tomatoes
Chicken
Cheese
Chile Sauce

Finally:

Tortilla
Cream Mix
Cheese








Honestly, layer however it floats your boat.

Then cook it in the crock on low for about 5-6 hours and then turn off, and let sit for about an hour.

Cut or scoop and serve with a dollop of sour cream on top.
We had some Spanish Rice on the side.  So appropriate :)