- 1 1/2 cups chicken broth
- 1 (14.5-ounce) can crushed tomatoes (the whole can)
- 1 tablespoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 tablespoon dried minced onion (or 1 small onion, finely diced)
- 8 corn tortillas (check labels for hidden gluten)
- 4 cups shredded cheddar cheese
- 1 (4-ounce) can sliced olives, drained
- 6 tablespoons sour cream
This is vegetarian as written, (well, except that I used chicken broth because I always have chicken broth in the house! BUT you can add meat, you should use already cooked pork, beef or chicken (great use for shredded chicken!).
This is NOT because the meat won't cook---it definitely will, but while it cooks, it will give off so much liquid that your enchilada stack will be soggy and gross.
And nobody wants that.
Anyhow. Use a 4-quart slow cooker. In a large mixing bowl, make enchilada sauce by combining:
Stir well and set aside. Put a layer of tortillas into the bottom of your slow cooker (you may need to tear a few). Add a handful of cheese, and some sliced olives. Scoop a large spoonful of sauce on top. Repeat layers until you've run out of ingredients.
Cover and cook on low for 5-6 hours, or until cheese has melted, is brown and bubbly, and the top layer has begun to pull away from the sides. Let it sit unplugged for about 15 minutes before serving with a dollop of sour cream.