CROCK POT STACKED ENCHILADAS
I got this recipe from J&S Old Time Recipes. I prefer the "real" enchiladas I make in the oven, but these are really tasty! Great for a busy or hot day, when you don't want to use the oven. My family really enjoys these! Prep time is approximate and does not include cooking the meat.
Provided by keen5
Categories Chicken
Time 4h20m
Yield 5-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 931.9, Fat 53.7, SaturatedFat 26.5, Cholesterol 220.3, Sodium 1649.9, Carbohydrate 50.2, Fiber 7.4, Sugar 11.6, Protein 62
CROCK POT ENCHILADAS
I adopted this recipe from a very sweet chef: CBW. "My mom found this in a TOH magazine and passed the recipe on to me (well, I begged her for it after she made it!(=) I love good crock pot recipes and this one is no exception. There are some other enchilada recipes on here, but this one was a little different, so, I decided to add it to the database! I hope you'll enjoy it, too!"
Provided by Bekah
Categories One Dish Meal
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 899.8, Fat 39.9, SaturatedFat 19.1, Cholesterol 131.9, Sodium 1273.9, Carbohydrate 79.3, Fiber 19.3, Sugar 3.8, Protein 56.8
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
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
EASY CROCKPOT ENCHILADAS
Make and share this Easy Crockpot Enchiladas recipe from Food.com.
Provided by CelebrationFL
Categories Easy
Time 7h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken with soup, enchilada sauce and salsa in crockpot for 6-7 hours on low.
- Chicken will pull apart with a fork at this point (do this on a cutting board and then add chicken back to crockpot and mix everything to combine).
- Fill tortillas with the chicken mixture, roll them up, lay them in a 13×9 baking dish and top with cheese.
- Bake in a 350 degree F oven for 30 minutes. OR, you can also mix cheese into crockpot during last 20 minutes.
- Serve the mixture in warmed tortillas with all the fixings.
Nutrition Facts : Calories 495, Fat 15.4, SaturatedFat 3.9, Cholesterol 108.8, Sodium 1470.4, Carbohydrate 44.6, Fiber 2.5, Sugar 2.5, Protein 42
SLOW-COOKER ENCHILADAS TWO WAYS
This easy hack lets you make two dishes in your slow cooker at once. Why choose between green and red enchiladas when you can have both?
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Fold a large piece of foil in half and slide it vertically down the center of a 6-quart slow cooker to create a wall that divides the cooker insert into two compartments; make sure it fits snugly.
- Mix the cream cheese and cumin in a medium bowl until smooth and combined.
- For the green enchiladas: Place 2 tortillas slightly overlapping on the bottom of one compartment of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the green enchilada sauce. Sprinkle with a third of the black beans, a third of the corn and 1/4 cup of the pepper jack cheese. Repeat 2 more times and top with 2 tortillas. Pour over the remaining green enchilada sauce and sprinkle with the remaining pepper jack cheese.
- For the red enchiladas: Place 2 tortillas slightly overlapping on the bottom of the empty side of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the red enchilada sauce. Sprinkle with a third of the chicken and 1/4 cup of the Cheddar. Repeat 2 more times and top with the last 2 tortillas. Pour over the remaining red enchilada sauce and sprinkle with the remaining Cheddar.
- Cover the slow cooker and cook on low until the cheese is melted and bubbling, the filling is heated through and the sides of the tortillas are crisp, 4 to 6 hours.
- Garnish individual servings of green enchiladas with more salsa verde, cilantro and avocado, if desired. Garnish individual servings of red enchiladas with more red salsa and hot sauce, if desired.
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
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
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.
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.
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