Crock Pot Chicken Enchiladas Recipe 445 Food

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:

• Lightly saute chicken in olive oil and cumin. Undercook. Mix undiluted soup with the chicken into one bowl.
• Toss cheeses together in one bowl.
• Lightly grease bottom of crock pot.
• Put a little enchilada sauce.
• Place a layer of tortillas.
• Spread layer of chicken.
• Sprinkle some cheese.
• Repeat layers. Top with tortillas, enchilada sauce and cheese.
• Cook 4 hours on low.

CROCK POT CHICKEN ENCHILADAS

Steps:

• Mix chicken, soup, sour cream and Rotel together. Spray your crock pot with non-stick spray or use crock pot liner and lay 3 tortillas on the bottom. Then layer 1/3 of the chicken mixture and 1/3 of the cheese. Repeat the layers two more times starting with tortillas and ending with cheese.Cook on low for 6 hours. Serve with chips or cornbread and a salad.

CROCK POT CHICKEN ENCHILADAS

Steps:

• Cook chicken and shred. Mix together the soup, green chilis and onions. Cut tortillas in wedges. Layer crockpot with 1/3 each of the sauce, tortillas, soup and chicken mix and cheese then repeat two times ending with cheese on top.
• Cook in crockpot on low temperature for 4-5 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.

CROCK POT ENCHILADAS

Steps:

• In a skillet, cook beef, onion, and green pepper until beef is browned and vegetables are tender; drain.
• Add the next 8 ingredients; bring to a boil.
• Reduce heat; cover and let simmer for 10 minutes.
• Combine cheeses.
• In a 5 qt slow-cooker, layer about 3/4 cup beef mixture, on tortilla and about 1/3 cup cheese.
• Repeat layers until ingredients are used up.
• Cover and cook on low for 5-7 hours or until heated through.
• Enjoy!

CHICKEN ENCHILADA SOUP - CROCK-POT

Steps:

• Pour the chicken broth into the crockpot and switch it on to low. You will never need to go to high for this recipe. (If you do, you can eat out the burnt cheese as you stand there in the kitchen. I learned this from experience!).
• Add the chicken and cook until the meat is falling off the bone (at least four hours, because it's also about rendering fat, juice and flavor from the chicken itself); remove the chicken and run a fine strainer through the broth to pick up and discard cartilage or bits of skin. Refrigerate the chicken.
• Add the diced tomatoes and enchilada sauce, onion, garlic and cilantro. Cook for 2 hours at minimum.
• Add back the chicken meat, cut from the bone and shredded with a fork. Cook for a few hours, however long you need between tasks. At this point, you can let it cook overnight.
• Taste the soup. Add coriander and cumin to taste. Add the diced Anaheim peppers and cook until the peppers are softened, at least 4 hours.
• Add cheese, a bit at a time, diced as finely as possible. This part you have to watch and stir constantly - the cheese needs to become completely melted into the soup for its salt and the overall thickness and richness it will add to the soup. Continue to cook after cheese is completely integrated, about 30 minute.
• Add tortilla chips and let soup cook further, until the chips disintegrate a bit. The chips will provide additional salt and will also thicken it to an almost stew-like consistency, which is the point of any crock pot soup as I see it.
• After all this has been done, re-taste the soup. You shouldn't need a bit of salt, but if you do, now's the time!
• Serve with shredded extra-sharp cheddar cheese (for a taste contrast) and some nice, thick sour cream. Other great toppings: fresh, chopped scallions; queso fresco; chopped onions of a color other than the one you used in the soup; crunchy tortilla chips. Slainte!

CROCK-POT CHICKEN ENCHILADAS

Steps:

• Combine chicken breasts, salsa, corn, beans, onion and taco seasoning in crock-pot.
• Cook for 7 hours on low.
• Remove chicken breasts from pot, shred them, and return to pot. Stir all ingredients to combine well.
• Spoon chicken mixture onto a tortilla, top with desired amount of shredded cheese, lettuce and sour cream. Roll and serve.

CROCK POT STACKED ENCHILADAS

Steps:

• Brown your beef or cook the other meat you are using.
• Mix cooked meat, cumin, cream cheese and onion together.
• Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom.
• Place one tortilla in the bottom of the pot.
• Cover with some of the meat mixture.
• Pour a little enchilada sauce on top of meat.
• Sprinkle some cheese on top of sauce.
• Add another tortilla and continue layering until you run out of meat mixture.
• You should still have some cheese and sauce left.
• Top with a tortilla, then pour remaining enchilada sauce over all.
• Cook on HIGH for 4 hours.
• When it's done, sprinkle remaining cheese on top, replace lid until cheese melts.
• Cut into wedges with plastic spatula to serve.

CROCK POT SHREDDED CHICKEN ENCHILADAS

Steps:

• Place chicken in crock pot and add all crock pot ingredients.( I make sure the stewed tomatoes and veggies are on top of the chicken.).
• Cook on low for 8 hours.
• Turn and stir about halfway through.
• Add mushrooms (if using)
• Mix and stir chicken with a fork,breaking it apart ( It will shred on its own this way).
• Chicken mixture will be saucy thats ok thats where the flavor is! I take out what I am using for the tortillas with a slotted spoon. I always have chicken leftover and I freeze the rest.
• For Enchiladas-.
• Set oven to 350 degrees.
• Spray 9 by 13 inch pan with canola spray (I line my pan with foil first).
• Heat canola oil in a pan and fry tortillas 10 -15 seconds on each side.
• Spread one tbls of refried beans on one half of the tortilla.
• Sprinkle with cheese and top with shredded chicken mixture ( about 2 tablespoons, whatever you prefer.).
• Roll or fold over.
• Place in oven and cook for 10 minutes.
• Sprinkle remaining cheese and cook for 5 more minutes.
• Top with sour cream and serve with rice. ( we use red beans and rice).