It is simple, good and will taste like it took you hours to put together, but this chicken enchilada casserole is made in the crock pot so you won’t have to spend the entire day in the kitchen to have a dinner that tastes like you did. 

Though it is called a casserole, it is more like a very thick stew that is sure to warm your heart on cold nights.

INGREDIENTS
2-3 cups shredded chicken
1 can cream of mushroom soup
1 can cream of celery soup
2 cans green enchilada sauce
1 can Rotel
2 cups cooked beans (red kidneys, black, or a combination)
2-3 cups shredded cheddar cheese
corn tortillas, torn into bite size pieces
sour cream
salsa

Let me say at this point that there are all sorts of ways to make this dish.  You can change the chicken for ground beef or turkey.  You can use fresh tomatoes and peppers for the Rotel.  You might use canned beans or you might use dried (like I do).  Being frugal is about saving yourself money and time so figure out what works best with what you have on hand.

INSTRUCTIONS

1.  Combine the canned  soups, enchilada sauce and Rotel in a blender and process until well-combined and smooth.

2.  In a crock pot, begin by coating the bottom of the pot with a thin layer of sauce.

3.  Next add a layer of chicken, followed by cheese.

4.  Next add a layer of beans, followed by a layer of tortilla pieces.

5.  Repeat the layers, ending with a layer of sauce with a bit of cheese on top.

6.  Cover and cook on low for 6 hours or on high for 2-3 hours.

IMPORTANT NOTE:  Once you put on the lid, resist the urge to check on it.  This dish will do better if you just cover it and let it to its thing until it is finished.

Serve in a bowl with sour cream and salsa.