Tuesday, July 16, 2013

Chicken Enchilada Lasagna {Slow Cooking}

It has been so hot here in NY!  Anyone who knows me well knows I do not enjoy the hot weather.  I am a cool and cold weather person.  When it starts to get hot here the last thing I want to do is cook!  So I pull out my crockpot to make this dish.

Chicken Enchilada Lasagna

1 box of lasagna noodles (Uncooked)
3 boneless skinless chicken breasts (cooked and shredded)
2 jars of cheese sauce (I used Ragu) you could also make your own
1 jar of jalapenos
shredded mozzarella cheese

Spray your slow cooker with non stick spray.  Place a small amount of cheese sauce into the bottom of slow cooker.  Here is where we will start to assemble the lasagna.

Place a few lasagna noodles in the bottom.  You may have to break some to get the bottom covered.  Spread some of the chicken, jalapenos, cheese and cheese sauce.  Continue making these layers until the chicken is gone.

Set the slow cooker to low and cook for 6-8 hours.  Or if you prefer you can set the slow cooker to high and cook for 3-4 hours.

1 comment:

Vickie said...

Yummmm....can't wait to try this. I may add some broccoli or spinach to it though.Thanks for sharing.