Chicken Enchilada Casserole Crockpot Recipe 55 Food

SLOW COOKER CHICKEN ENCHILADA CASSEROLE

Steps:

• Put the chicken breasts and the enchilada sauce in your slow cooker.
• Cook on HIGH for 4 hours or LOW for 6-8 hours.
• Shred the chicken with 2 forks right in the slow cooker.
• Cut the tortillas in to strips, add to chicken and sauce. Stir.
• Add 1/2 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
• Flatten the mixture.
• Add the rest of the cheese and the olives on top.
• Cook on low for about 40 - 60 minutes longer.
• Top with sour cream (optional)

CROCKPOT CHICKEN ENCHILADA CASSEROLE

Steps:

• Spray slow cooker with cooking spray. Place 3 tortillas in bottom of slow cooker. Top tortillas with the corn, half of the chicken, about half of the seasonings, and half of the chile peppers. Sprinkle with half of the shredded cheese and pour about 3/4 cup of enchilada sauce over the cheese. Repeat with 3 more tortillas, the black beans, remaining chicken, seasonings, chile peppers, and cheese. Top with remaining tortillas and enchilada sauce. Cover and cook on LOW setting for 5 to 6 hours. Serve with guacamole and sour cream.

CROCK-POT SLOW COOKER ENCHILADA CASSEROLE

Steps:

• Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream.

CROCK POT CHICKEN ENCHILADA

Steps:

• Spray bottom of crock pot with Pam.
• Pour 1/2 can of enchilada sauce on bottom.
• Place a layer of tortillas on bottom.
• In a small mixing bowl, mix chicken and soup.
• Spread half chicken mix on top of tortillas.
• Sprinkle with 1/2 cup cheese.
• Repeat layers.
• Top with remaining tortillas, enchilada sauce and cheese.
• Cover and cook on low for 3 to 4 hours.

CROCK POT CHICKEN ENCHILADAS

Steps:

• 1. Start up crock pot, put just 1/4 of a can of enchilada sauce in the pot.
• 2. Put chicken in, and pour the rest of the first can or enchilada sauce in the pot.
• 3. Let cook on Low for 7-8 hours or High for 3-4 hours. 1 hour before you want to assemble the enchiladas, take chicken out and shred it.
• 4. Put chicken back in crock with enchilada sauce and let simmer for about 30-60 minutes. (You don't have to do this, but it makes the chicken more flavorful because you are getting the sauce all over the chicken).
• 5. Pre-heat oven to 350. Pull out a 9X13 pan to put the enchildadas inches Pour enchilada sauce, just enough to coat the bottom of the pan.
• 6. Start assembling the enchiladas by scooping up some chicken and putting in the tortillas, topped with cheese.
• 7. Roll the filled tortillas and put in to the 9X13. Keeping doing this until the chicken is all gone or the pan is filled. ( I squish a lot of enchiladas in one pan).
• 8. Pour remaining enchilada sauce on top and top with remaining cheese.
• 9. Put in to preheated oven for 20 minutes. Just enough to warm all the way through.

CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350.
• Grease 13x9x2 inch baking dish. Heat oil in large skillet Saute onion, stirring occasionally, until tender.
• Remove from heat.
• Stir in chicken, chiles and seasoning mix
• Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 cup cheese
• Layer with remaining tortillas. Top with salsa and remaining cheese
• Bake for 30 to 35 minutes or until heated through and cheese is melted