Easy Slow Cooker Chicken Enchiladas Food

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.

EASY SLOW COOKER CHICKEN ENCHILADAS

Steps:

• Preheat oven to 400 degrees F. Coat a 13- x 9-inch baking dish with non-stick cooking spray.
• If using corn tortillas, place 8 tortillas in a stack between a double layer of wet paper towels on a microwave-safe dish. Cook in microwave for 1 minute, or until warmed and pliable. If using flour tortillas, warm a stack of 8 on a plate in the microwave just until softened, about 40 seconds. See recipe note if you'd like to fry your corn tortillas.
• Pour just enough enchilada sauce into prepared baking dish to cover the bottom with a thin layer.
• Spoon a few tablespoons of shredded chicken towards one end of a tortilla. Sprinkle with a bit of Monterey Jack and sharp cheddar and roll tightly. Place seam side down in baking dish. Repeat with remaining tortillas. Pour remaining enchilada sauce over the top of the enchiladas, cover dish with foil, and bake for 25 minutes. Remove dish from oven and remove foil. Sprinkle with remaining cheese and return to oven for an additional 5 to 10 minutes, until cheese is melted and sauce is bubbly.
• Garnish cooked enchiladas as desired. Serve with sour cream!

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 CHEESY CHICKEN ENCHILADA PASTA

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
• Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
• Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
• Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.

HEARTY CHICKEN ENCHILADAS

Steps:

• In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook on low for 6-8 hours or until meat is tender., Remove chicken and shred with 2 forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each., Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese. , Cover 1 dish and freeze for up to 3 months. Cover and bake second dish at 350° for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired., To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

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.

SLOW COOKER CHICKEN SOUR CREAM ENCHILADA CASSEROLE

Steps:

• In a large skillet, heat the oil & add the onion , cooking until softened, about 5 minutes . Set aside.
• Pour about 1/2C enchilada sauce into the cooker, and spread around.
• In layers add 1/4 of the tortilla strips, 1/4 of remaining sauce, 1/3 of the onions, 1/3 of the chicken, and 1/4 of the cheese. Repeat the layers two more times ending with the cheese. Finish the casserole with the remaining tortilla strips, sauce, & cheese.
• Spoon the sour cream over the surface of the casserole in big dollops. Use a spatula or the back of a large spoon to gently spread it all around without disturbing the layers. Cover and cook on high for 2 hours, or on low 4-5 hours.
• To serve, use a long handled spoon to reach down through all the layers for each serving. Make sure each diner gets some of the sour cream.