Slow Cooker Cheesy Chicken Enchilada Pasta Food
SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA
This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 460, Carbohydrate 34 g, Cholesterol 130 mg, Fat 1 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 4 g, TransFat 1/2 g
CHEESY CHICKEN ENCHILADAS
A simple 4-ingredient dish, I usually have these ingredients on hand in the fridge, freezer or pantry for a last-minute dinner emergency. This was modified from a recipe that called for ground beef.
Provided by catht
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In large skillet, brown chicken. Add 1/2 cup each of the salsa and cheese, and mix well.
- Spread 1/2 cup of remaining salsa onto bottom of 9x13" baking dish.
- Spoon 1/4 cup of the meat mixture down the centre of each tortilla. Roll tortillas and place, seam sides down, in baking dish. Top with remaining salsa and cheese.
- Bake in preheated 350F oven for 20 mins or until heated through.
ONE-POT CHEESY CHICKEN ENCHILADA PASTA
Can't decide between enchiladas and pasta tonight? Satisfy both desires with this quick and easy 30-minute meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
- Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
- Top with green onion greens. Serve with cilantro, lime wedges and sour cream.
Nutrition Facts : Calories 550, Carbohydrate 61 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 9 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 5 g, TransFat 1/2 g
SLOW-COOKER CHEESY CHICKEN
Almost too easy, the chicken cooks in a creamy, cheesy sauce that is delicious over noodles. This freezes well, too
Provided by Kathleen Traylor
Categories Chicken Breast
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken breasts in the crock pot.
- Mix the undiluted soups together with the garlic powder and pour over chicken.
- Cover and cook on low 6-8 hours , until chicken is tender.
- Serve with the delicious sauce over rice or noodles.
SLOW COOKER CHEESY CHICKEN ENCHILADA SOUP
Cheesy chicken enchilada soup with black beans, corn, and tomatoes.
Provided by D Taylor
Categories Chicken Soup
Time 3h30m
Yield 6
Number Of Ingredients 13
Steps:
- Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
- Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
- Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
- Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 37.9 g, Cholesterol 101.9 mg, Fat 17.9 g, Fiber 10.7 g, Protein 35.6 g, SaturatedFat 9.2 g, Sodium 1716.4 mg, Sugar 4.1 g
SUPER EASY SLOW COOKER CHICKEN ENCHILADA MEAT
This is our busy family's go-to recipe for delicious chicken meat that can be used to make enchiladas, tacos, burritos, nachos, even over rice and beans. So easy to prepare, and the enchilada sauce is to die for. I normally put this together at lunch and serve it after work. Use in your favorite Mexican recipes. Pork or beef can be substituted for the chicken.
Provided by Kari Shifflett
Categories World Cuisine Recipes Latin American Mexican
Time 8h15m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 8.8 g, Cholesterol 23.4 mg, Fat 1.8 g, Fiber 2.1 g, Protein 10.4 g, SaturatedFat 0.4 g, Sodium 359.1 mg, Sugar 1.3 g
SLOW COOKER CHEESY CHICKEN ENCHILADAS RECIPE
Make dinner simple - the flavorful filling for these Slow Cooker Chicken Enchiladas cooks all day in a crock pot.
Provided by Camille Beckstrand
Categories Main Course
Time 6h45m
Number Of Ingredients 16
Steps:
- Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.
- Once it is finished baking, shred chicken with 2 forks (it should come apart really easy).
- Mix together cream of chicken soup and sour cream.
- Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9x13 pan (or two 9x9" pans).
- Place a scoop of the chicken mixture on a tortilla. Sprinkle on a little bit of cheese and roll up. Place seam-side down in the pan.
- Repeat with the rest of the tortillas.
- Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives.
- Bake at 350 degrees for 25-30 minutes.
Nutrition Facts : Calories 310 kcal, Carbohydrate 23 g, Protein 21 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 68 mg, Sodium 976 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
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