SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE
My husband likes some heat in our meals, but our children-not so much. This is the best of both worlds. Serve with additional chopped cilantro and a dollop of sour cream if desired. -Dana Beery, Ione, Washington
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Cook, covered, on low until a thermometer reads 165°, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.
Nutrition Facts : Calories 541 calories, Fat 27g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 1202mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 6g fiber), Protein 39g protein.
ENCHILADA PIE
This impressive, hearty dish is perfect for vegetarians and meat eaters alike. -Jacqueline Correa, Landing, New Jersey
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large saucepan, cook the vegetarian meat crumbles, onion and green pepper in oil until vegetables are tender. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In prepared slow cooker, layer 1 cup bean mixture, 1 tortilla and 1/3 cup cheese. Repeat layers 5 times. Cover and cook on low until heated through and cheese is melted, 4-5 hours. (To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts.) , Using foil strips as handles, remove the pie to a platter. Serve with toppings of your choice.
Nutrition Facts : Calories 367 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 818mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein. Diabetic Exchanges
SLOW COOKER ENCHILADAS
An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.
Provided by AIMS312
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
- In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
- Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
- Cover, and cook on High for 45 minutes to 1 hour.
Nutrition Facts : Calories 711.7 calories, Carbohydrate 36 g, Cholesterol 141.9 mg, Fat 45.6 g, Fiber 3.6 g, Protein 40.9 g, SaturatedFat 25.6 g, Sodium 2089.4 mg, Sugar 3.9 g
SLOW-COOKER LAYERED ENCHILADA DINNER
The secret to this creamy, slow-cooked casserole is simple canned soup, extra cheese, and smooth enchilada sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h
Yield 6
Number Of Ingredients 10
Steps:
- In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
- Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
- Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
- Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.
Nutrition Facts : Calories 500, Carbohydrate 27 g, Cholesterol 100 mg, Fiber 3 g, Protein 30 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 3 g, TransFat 1 g
SLOW-COOKER ENCHILADAS
As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. -Mary Luebbert, Benton, Kansas
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.
Nutrition Facts : Calories 734 calories, Fat 32g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 1672mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 11g fiber), Protein 49g protein.
MILE HIGH ENCHILADA PIE- IN CROCK POT
This recipe from my Rival Crock Pot recipe book is a great savory chicken recipe. I didn't think that it was possible to make this in a crock pot. But it turned out to be a great and quick recipe to make. Try it out and see for yourself!
Provided by Pat Duran
Categories Tacos & Burritos
Time 3h15m
Number Of Ingredients 8
Steps:
- 1. Prepare foil for crock pot. Fold the foil into long strips. Crisscross strips in spoke design and place in sprayed slow cooker to make lifting of tortilla stack easier.
- 2. Place w tortilla on top of the sprayed foil strips. Top with small amount of salsa, beans, chicken and cheese. Continue layering using remaining ingredients, ending with cheese.
- 3. Cover; cook on low 6-8 hours or high 3-4 hours. Pull out carefully by foil handles. Garnish with fresh cilantro and slice of red bell pepper, if desired. Serve with guacamole and sour cream.
MILE HIGH ENCHILADA PIE (CROCKPOT)
A very quick, easy recipe if you use the canned chicken, but we prefer it with ground beef. Other optional items to add to this recipe or use for garnish are sour cream, jalapeno slices, shredded lettuce, or black olives.
Provided by Beachbumette
Categories Main Dish
Time 4h10m
Yield 4
Number Of Ingredients 6
Steps:
- Make foil handles for crockpot - see below; To make foil handles, tear off 18x2-inch strips of heavy foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier. Place handles in the crockpot. Place 1 tortilla on bottom of crockpot. Top with small amount of salsa, beans, chicken (or beef) and cheese. Continue layering using remaining ingredients, ending with tortilla and cheese. Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. Pull out by foil handles. Garnish as desired.
Nutrition Facts : Calories 967 calories, Fat 38.2069292753275 g, Carbohydrate 95.3964238072347 g, Cholesterol 145.0525 mg, Fiber 14.1619493256158 g, Protein 62.966258550655 g, SaturatedFat 14.8445832321836 g, ServingSize 1 1 Serving (515g), Sodium 935.891778031487 mg, Sugar 81.2344744816188 g, TransFat 3.92620141148901 g
CROCK POT ENCHILADA PIE
Make and share this Crock Pot Enchilada Pie recipe from Food.com.
Provided by LorenLou
Categories Savory Pies
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- If you have a round crock pot, prepare it by tearing off three 18x2" strips of heavy-duty foil and placing the foil in the crock pot in a spoke design (crisscross the strips).
- Spray with cooking spray.
- You will be able to lift the pie out when ready to serve.
- (If you have an oblong crock pot, you can probably just cook at one end and lift out with a spatula, or go ahead and try the foil thing).
- Place one tortilla in the crock pot.
- Top with a small amount of salsa, beans, chicken and cheese.
- Continue layering with remaining tortillas and ingredients, ending with cheese.
- Cover, and cook on low for 6 hours or high for 3 hours.
- Lift out with foil handles and place on serving tray.
- Cut into wedges to serve.
Nutrition Facts : Calories 398.3, Fat 12.5, SaturatedFat 6.3, Cholesterol 51.4, Sodium 753.7, Carbohydrate 45.4, Fiber 11.6, Sugar 3.6, Protein 28.4
SLOW-COOKED ENCHILADA DINNER
This layered Southwestern meal just can't be beat. It gets its spicy flavor from green chilies, chili powder and cumin. Using a slow cooker liner inside of the cooker makes it easier to lift and remove the meal so it can be cut into individual wedges. -Judy Ragsdale, Queen City, Texas
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside. , Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice., Cover and cook on low until heated through, 2 to 2-1/2 hours. Using foil strips as handles, remove enchilada dinner to a platter.
Nutrition Facts : Calories 468 calories, Fat 23g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 1118mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 6g fiber), Protein 30g protein.
CROCK-POT SLOW COOKER ENCHILADA CASSEROLE
This is a great recipe to put together in the am and let it cook all day. The house fills with a great aroma and then you eat a flavorful meal. This recipe can be made with either the corn tortillas or flour tortillas. It comes out in a layered lasagna type way with the tortillas soft but not soggy. This recipe is one originally made by Shellie Hurrle. While there are a ton of enchilada casseroles out there this one is specifically made for the slow cooker/crockpot. Fast and easy. Enjoy. ChefDLH
Provided by ChefDLH
Categories One Dish Meal
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
SLOW COOKER TAMALE PIE
Canned beans and cornbread muffin mix speed up the prep on this crowd-pleasing main dish that's perfect for busy evenings and carry-in dinners. -Jill Pokrivka, York, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. , Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through., In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted in the center comes out clean., Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.
Nutrition Facts : Calories 393 calories, Fat 17g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 1066mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 6g fiber), Protein 21g protein.
CROCK POT ENCHILADAS
Do not limit your self to using hamburger this recipe is excellent for using left over roast/chicken etc. Make it as hot as you want or as mild. This recipe went over very well with my recent company and done in the crock pot kept the heat out of the kitchen. I served them with refried beans, & fresh salsa The end result of the recipe produces soft enchiladas where the flavors have blended and they practically melt in your mouth
Provided by Bergy
Categories Lunch/Snacks
Time 3h20m
Yield 6 large enchiladas
Number Of Ingredients 16
Steps:
- Spray a large skillet lightly with veggie oil.
- Brown the hamburger, make sure there are no lumps (if using cooked chicken or other cooked meats do the next step before this one then add the cooked meat to the onions etc).
- Add onions, garlic, mushrooms, saute until the onions are translucent.
- Add peppers cook 3 minutes.
- Mix the taco& salsa sauces.
- Remove from heat and add 3/4 cup taco/salsa sauce.
- Lay out the tortillas and spoon approx 3/4 cup of the meat mixture into the middle of each tortilla.
- Sprinkle with a tbsp of cheese.
- Roll the tortillas and fasten with a tooth pick.
- Put 1 cup of the taco sauce on the bottom of your crock pot.
- Place the rolled tortillas side by side Pour in 3/4 cup of taco sauce On the bottom layer (this will help the tortillas from sticking).
- Place second layer of tortillas and top with the remaining sauce.
- Cook on low heat for 3-4 hours.
- Be very careful removing the top layer so you do not tear them.
- Place on a warm platter, top each enchilada with a streak of sour cream, sprinkle remaining cheese over top Garnish with avacados and green onions.
- If you wish you can place under broiler for a minute to brown the cheesE (it melts on it's own).
Nutrition Facts : Calories 338.4, Fat 17.1, SaturatedFat 9.2, Cholesterol 44.4, Sodium 1183.7, Carbohydrate 31, Fiber 3.3, Sugar 9.6, Protein 16.1
ENCHILADA PIE
Give your midweek meal a Mexican twist with our easy enchilada pie. Packed with nutritious veggies, it provides a whopping four of your 5-a-day
Provided by Cassie Best
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a pan. Fry the peppers and onion until soft, about 10 mins. Add the beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 mins to reduce the tomatoes a little, then stir in most of the coriander. Heat the grill and warm the tortillas in the microwave for 30 seconds.
- Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the soured cream and a warm tortilla, then repeat the layers three more times, finishing off with a final layer of soured cream. Sprinkle over the cheese and grill for 5 mins, or until golden and bubbling. Scatter with the remaining coriander before serving.
Nutrition Facts : Calories 609 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 26 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 3.1 milligram of sodium
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- In a large saucepan over medium-high heat, brown ground beef, onion, pepper, and garlic until meat is no longer pink. Stir in diced tomatoes, beans, salsa, and seasonings.
- Line a 3-qt slow-cooker with tin foil. Lightly grease bottom and sides of foil. Place two tortillas in bottom of slow cooker. Top with 1/3 of beef-bean mixture. Repeat layers twice, ending with tortillas on top. Sprinkle cheddar cheese over tortillas.
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