Crock Pot Thursday Green Chile Chicken Enchiladas Food

SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE

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.

{SLOW COOKER} GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Lay chicken in the bottom of your 6 quart slow cooker. In a bowl, whisk together enchilada sauce, soup, and peppers. Pour over chicken. Cover and cook on LOW for 8 hours. Do not remove the lid during cooking time. Uncover, shred the chicken. Return it to the slow cooker, stir in green onion, sour cream, 1 cup of cheese, and sliced tortillas. Pat the mixture down, top with remaining cheese. Cover, turn slow cooker to HIGH and cook for one more hour. Serve with desired garnishes!

CHEESY GREEN CHILE CHICKEN CROCK POT ENCHILADAS

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).

GREEN CHILE CHICKEN CHILI

Steps:

• Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.

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.