Make a slow cooker enchilada casserole, South Texas-style
Instant Pots might be all the rage right now, but slow cookers are still king in many Texas
kitchens. South Texas blogger Vianney Rodriguez has compiled a new book called “The Tex-Mex Slow Cooker: 100 Delicious Recipes for Easy Everyday Meals” (Countryman Press, $24.95) to share dozens of her favorite slow cooker dishes as well as companion sauces, cocktails and salads to serve on the side.
We’re talking chilaquiles and elote shrimp dip, dulce de leche chocolate cake a nd a pecan Old-Fashioned, mole and capirotada. With each recipe, Rodriguez — whose first book was “Latin Twist,” a compilation of more than 100 cocktail recipes — gives a glimpse into her own kitchen.
The book includes recipes for
staples such as the shredded chicken and homemade green and red enchilada sauces that go into the enchilada casserole. You could use these individual components to make other tacos, tostadas, pozoles and tortas that are in the book; on the flip side, you could always use storebought rotisserie chicken or enchilada sauce in the casserole if you are pressed for time, especially on a busy weeknight.
Rodriguez’s slow cooker version of this enchilada casserole takes about four hours, but if you’d rather make it in the oven, bake in a 9-inch-by-13-inch dish at 350 degrees for about 20 minutes. Contact Addie Broyles at 512-912-2504. Twitter: @broylesa