Crock Pot Shredded Chicken Enchiladas 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.

6-INGREDIENT SLOW COOKER ENCHILADA CHICKEN

Steps:

• Add the sliced onions, tomato sauce, salt, cumin, chili powder, and garlic powder to a 6-quart slow cooker, stirring to combine.
• Nestle the chicken into the slow cooker, making sure it is well covered by the tomato mixture.
• Cook on high for 3-4 hours or low for 6-7, until the sauce has thickened, the onions are soft, and the chicken is falling apart.
• Remove the chicken and shred with two forks. Add the shredded chicken back to the slow cooker, stirring to combine.
• Add the lime juice and additional salt if desired. Serve warm, adding hot sauce to taste.

SLOW COOKER ENCHILADAS

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.

SHARI'S SHREDDED CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Mix sour cream and salsa together in a bowl.
• Heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, 5 to 7 minutes. Stir in cooked chicken, 1 cup of the sour cream mixture, 1/2 of the Mexican cheese, and chile peppers.
• Spoon about 1/3 cup of the mixture down the center of each tortilla. Roll tortillas and place, seam sides-down, into the prepared dish. Top with remaining sour cream mixture and cheese. Cover with foil.
• Bake in the preheated oven until heated through and bubbly, 30 to 40 minutes.

SUPER EASY SLOW COOKER CHICKEN ENCHILADA MEAT

Steps:

• Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
• Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
• Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.

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 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).

SLOW-COOKER SHREDDED CHICKEN

Steps:

• Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
• Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
• Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
• Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
• Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

SLOW COOKER CHICKEN ENCHILADAS

Steps:

• Put chicken, salsa, garlic powder, onion, and taco seasoning into slow cooker on high four hours. Shred when done.
• Preheat oven to 350°F.
• Coat bottom of two 9 x 13 pans with enchilada sauce.
• Microwave tortillas in paper towels for 30 seconds.
• Place tortillas in pan one at a time, spreading 1 tablespoon of sauce over each, adding 1/4 cup chicken, and rolling it up. Keep folded sides underneath. Repeat with all tortillas.
• Spread remaining sauce on top and sprinkle with cheese.
• Bake 15 minutes. Garnish with salsa and sour cream.

SHREDDED CHICKEN ENCHILADAS WITH RED SAUCE

Steps:

• Cook and shred the chicken. I cooked mine in the slow cooker with the taco seasoning package in 28 ounces of chicken stock. The chicken just peeled apart. I cooked it on low for about 3-4 hours.
• Preheat oven to 425 deg F.
• Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup of the taco shredded cheese and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.
• Spray a 9x13 pan with cooking spray and spread a very thin layer of enchilada sauce on the bottom.
• Line up the enchiladas in the 9x13 pan, seam side down.
• Put 2 T. of enchilada sauce in each tortilla and spread to the edges. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
• Lightly spray the exposed tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.
• Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tablespoons fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.
• Remove from the oven and let stand 5-10 minutes prior to serving. Feel free to add a dollop (or two!) of sour cream, sliced black olives, green onion, and/or some more chopped cilantro for a garnish if you'd like.