CROCK POT GREEN CHILE ENCHILADA CHICKEN
Provided by Terri
Categories Crock Pot Dinner Main Meals Slow Cooker
Time 8h10m
Number Of Ingredients 8
Steps:
- Turn 5-6 quart crock pot on high.
- Add chicken, onions and season with garlic salt, salt and pepper.
- Pour enchilada sauce, Rotel® and diced green chilies over chicken.
- Cover and let cook on high for 6-8 hours, or low 8-10 hours, or until chicken falls apart easily.
- Remove chicken from crock pot and put in a large bowl or plate.
- Shred chicken with a fork.
- Can serve over rice or you can make my Crock Pot Green Chile Enchilada Chicken Flautas.
CHEESY GREEN CHILE CHICKEN CROCK POT ENCHILADAS
The combination of flavors in these enchiladas was really good! It's an easy recipe to assemble. A super simple slow cooker dinner. Very easy to transport to a potluck, too. We know this will be a hit!
Provided by Stefanie Rowell
Categories Tacos & Burritos
Time 4h30m
Number Of Ingredients 11
Steps:
- 1. Cook Rice-a-Roni according to directions on the box. Add corn after you add water and seasoning packet.
- 2. While rice is cooking, combine in a large bowl: chilies, chicken, pinto beans, 1/2 the salsa, sour cream, cream of chicken soup, 1 cup of cheese, and the chili powder. When rice is done cooking, add half the cooked rice to the other ingredients and stir all together.
- 3. Spray Crock Pot with non-stick spray. Cut the 6 tortillas in half. Put a large spoonful of filling in the middle of the tortilla and put seam-side down in the bottom of Crock Pot.
- 4. Spread remaining rice, salsa, and cheese over each layer.
- 5. Depending on how large your Crock Pot is, you will get either 2 or 3 layers.
- 6. Turn Crock Pot on low and let everything get all melty and cozy (about 4 hours on low or 2 1/2 hours on high).
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.
CROCK-POT GREEN CHILI CHICKEN ENCHILADA SOUP RECIPE
Filled with chicken and green chilies this easy to make soup tastes fantastic when you top individual servings with a little fresh cilantro or green onion, sour cream and a squeeze of fresh lime juice!
Provided by Crock-Pot Ladies
Categories Soups, Stews and Chili
Time 4h5m
Number Of Ingredients 12
Steps:
- Add all ingredients except cream cheese to a 5 quart or larger slow cooker.
- Cover and cook on HIGH for 4 to 6 hours.
- Remove cooked chicken from slow cooker and place on a plate or cutting board. Shred chicken meat using two forks and add back into slow cooker.
- Add cubed cream cheese to slow cooker and recover with lid. Allow cream cheese to fully melt for about 20 to 30 minutes and then stir to distribute melted cream cheese into soup.
Nutrition Facts : Calories 274 kcal, Carbohydrate 35 g, Protein 25 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 1353 mg, Fiber 12 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
CROCK POT CHICKEN ENCHILADA
Great for reunions or potluck--always a big hit. I fix this a lot on Sunday mornings for a great lunch after church.
Provided by PaigeParkerMomma
Categories One Dish Meal
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 5
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.
CROCKPOT GREEN CHICKEN CHILE ENCHILADA SOUP
Make and share this Crockpot Green Chicken Chile Enchilada Soup recipe from Food.com.
Provided by AmyZoe
Categories Low Cholesterol
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a large crockpot pour in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed boneless skinless chicken thighs or breasts.
- Add the undrained diced fire-roasted green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
- Cover and cook on low for 5 to 7 hours or on high for 3 to 5 hours or until the chicken easily shreds.
- Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
- Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup.
- Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
- Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup. Remove the chicken and transfer to a bowl. Briskly whisk to get the cheese completely incorporated.
- Shred the chicken with 2 forks and then add back into the soup.
- Serve with desired toppings like pepper jack cheese, sour cream, lime, and cilantro.
Nutrition Facts : Calories 494.7, Fat 17.9, SaturatedFat 8.5, Cholesterol 104.6, Sodium 1159.8, Carbohydrate 51.2, Fiber 14.3, Sugar 8, Protein 34.7
CROCK POT CHICKEN ENCHILADAS
Very easy to make, just put in the crock and let it simmer all day. It's almost a weekly meal around here.
Provided by wonderwoman823
Categories Chicken Breast
Time 4h45m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 243.5, Fat 11.5, SaturatedFat 4.5, Cholesterol 31, Sodium 1070.6, Carbohydrate 21.8, Fiber 1.6, Sugar 1.6, Protein 12.6
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