FAMOUS Baked Mexican Chicken and Rice Poblano Casserole Recipe in a Crockpot / Slow cooker

By Views on the Road · 30 min

Ingredients

Instructions

1. Blend the water, heavy cream, bouillon, cotija (or parmesan), onion, garlic and a small bunch of cilantro until smooth. If too thick, add about 1/4 cup water and keep blending.
2. Pour about half a cup of the sauce into the bottom of the slow cooker.
3. Dip tortillas in the sauce to coat, then layer them on the bottom.
4. Add a layer of cooked rice.
5. Drizzle a little melted butter over the rice.
6. Add a light layer of shredded chicken.
7. Pour more sauce over the chicken.
8. Add a layer of grated asadero or mozzarella.
9. Repeat the layers: tortillas, sauce, rice, butter, chicken and cheese. For the last layer, put rice down before the chicken, then add more butter. Top with strips of roasted poblano peppers.
10. Cover and cook on high for 4 hours or on low for 8 hours.
11. Optionally, use a kitchen torch to bubble the cheese on top.

Summarized from Views on the Road's video. Watch it for the details.

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GarlicOnionCheeseRiceChickenMozzarella cheeseTortillaCorn tortilla