Tameka Lee from Central Arkansas Library System was on to talk about the Arkansas Literary Festival that kicks off tomorrow, the 26th. This is a great event for everyone! Here’s the link.
She also sent along a recipe.
Chicken Enchiladas with Ranchero Sauce
Slow Cooker: The Best Cookbook Ever: with More Than 400 Easy-to-Make Recipes by Diane Phillips, James Baigrie (photos)
3 tablespoons olive oil
2 large sweet onions, coarsely chopped
2 medium yellow bell peppers, seeded and coarsely chopped
2 medium red bell peppers, seeded and coarsely chopped
2 medium green bell peppers, seeded and coarsely chopped
1 teaspoon ground cumin
¼ teaspoon ancho chile powder
½ cup gold tequila (optional)
Two 28- to 32-ounce cans tomato puree
2 tablespoons olive oil
4 chicken breast halves, bones and skin removed and cut into bite-size pieces, or 3 cups diced or shredded cooked chicken
1 medium onion, finely chopped
¼ cup finely chopped fresh cilantro
2 cups corn kernels, fresh or frozen and defrosted
2 ½ cups finely shredded mild cheddar cheese
1 ½ cups finely shredded Monterey Jack cheese
Twelve 6-inch tortillas, roughly torn or cut in strips
Heat the 3 tablespoons of oil in a large skillet over medium-high heat. Add the onions, bell peppers, cumin, and chile powder and saute until onions begin to soften, 5-7 minutes.
Add the tequila (if using) and swirl in the pan. Add the tomato puree and simmer the sauce for 30 minutes. Remove from the heat and allow to cool before proceeding.
Heat the 2 tablespoons of oil in a large skillet over high heat. Add the chicken and saute until it is cooked through, 5-8 minutes. Add the onion and saute until the onion is softened, another 2 minutes. Transfer the mixture to a bowl and stir in the cilantro and corn. Set aside and allow the mixture to cool.
Coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow cooker liner according to manufacturer’s directions.
Spoon one-quarter of the sauce in the slow cooker and top with one-third of the tortillas. Spread half of the chick mixture over the tortillas and top with another layer of sauce.
Top with another layer of the tortillas, the remaining chicken mixture, and sauce. Top with the last layer of tortillas and the remaining sauce. Sprinkling the casserole with the remaining cheese. Cover and cook low for 3-4 hours, until the casserole is cooked through and bubbling. Remove the cover and cook for an additional 30-45 minutes.
Serve the casserole from the cooker set on warm.