Cheesy Green Chile Chicken Crock Pot Enchiladas Recipes

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SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE



Slow-Cooker Green Chile Chicken Enchilada Pie image

My husband likes some heat in our meals, but our children-not so much. This is the best of both worlds. Serve with additional chopped cilantro and a dollop of sour cream if desired. -Dana Beery, Ione, Washington

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 6 servings.

Number Of Ingredients 10

3 cups shredded cooked chicken
1 can (15 ounces) black beans, rinsed and drained
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) mild green enchilada sauce
1 can (4 to 4-1/2 ounces) chopped green chiles
1/4 cup minced fresh cilantro
1 tablespoon lime juice
9 corn tortillas (6 inches)
3 cups shredded Colby-Monterey Jack cheese
Optional: Minced fresh cilantro, lime wedges, salsa and sour cream

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.

Nutrition Facts : Calories 541 calories, Fat 27g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 1202mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 6g fiber), Protein 39g protein.

CHEESY GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Cheesy Green Chile Chicken Enchilada Casserole image

This chicken casserole is a warm, gooey way to eat enchiladas without having to roll each one out. Perfect for cold evenings or just when you have a craving for enchiladas.

Provided by Alicia

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 6

Number Of Ingredients 10

2 tablespoons salted butter
4 each jalapeno peppers, divided, or to taste
3 each poblano peppers, divided, or to taste
3 breast half, bone and skin removed (blank)s skinless, boneless chicken breasts, cut into large chunks
3 cloves garlic, minced
½ lime
1 (28 ounce) can green enchilada sauce (such as El Paso®)
10 each corn tortillas
2 cups shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro, or to taste

Steps:

  • Melt butter in large skillet over medium heat. Roughly chop 1 jalapeno pepper and 1 poblano pepper; add to the skillet with chicken and garlic. Squeeze lime over mixture and add lime rind to the skillet. Cook, covered, until chicken is no longer pink and juices run clear, stirring occasionally, 20 to 25 minutes. Remove from heat and let cool.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place remaining jalapeno and poblano peppers onto the prepared baking sheet.
  • Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
  • Chop cooked chicken into small pieces and place into a bowl. Add hot peppers to the bowl, cover, and let steam for 10 minutes. Peel skin from peppers, remove seeds, and slice.
  • Place small amount of enchilada sauce on the bottom of a 9x13-inch pan, just enough to cover the bottom. Place 5 tortillas on on top. Place 1/2 of the sliced poblano and jalapeno peppers on top of tortillas. Lay out 1/2 of the chicken and 1/2 of the Mexican cheese on top of the peppers. Spoon 1/2 of the remaining enchilada sauce on top of cheese layer. Repeat layering steps. Top with chopped cilantro.
  • Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 33.5 g, Cholesterol 86.8 mg, Fat 23.7 g, Fiber 5.9 g, Protein 27.7 g, SaturatedFat 13.5 g, Sodium 763.9 mg, Sugar 2.4 g

GREEN CHILE CHICKEN ENCHILADAS



Green Chile Chicken Enchiladas image

I love to experiment with Mexican and Italian dishes. This is a recipe that a friend gave me that I tweaked to my family's liking. Instead of frying the tortillas, these are dipped in Chicken Broth. ;) You'll never miss the oil and the enchiladas are moist and flavorful. ;)

Provided by Vseward Chef-V

Categories     One Dish Meal

Time 1h

Yield 18 enchiladas, 6 serving(s)

Number Of Ingredients 14

2 (7 ounce) cans fire roasted diced green chilies, mild
1 (4 ounce) can fire roasted diced green chilies, hot
1 small onion, diced
3 tablespoons olive oil
1 tablespoon butter
3 tablespoons minced garlic cloves
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (14 ounce) can garlic roasted seasoned chicken broth
2 cups chicken broth, divided
18 (7 -8 inch) corn tortillas
3 cups shredded cooked chicken, see note
2 cups monterey jack and cheddar cheese blend (mexican blend shredded)
sour cream (optional)

Steps:

  • Preheat oven to 400°.
  • Heat oil and butter in a large frying pan over medium heat. Add garlic and onion and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
  • Bring seasoned chicken broth and remaining chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
  • Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish. I can fit 9 into a casserole dish.
  • Pour chile sauce over enchiladas, add large spoonful of simmered chicken broth (left over from tortillas) over sauce and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned approximately 15 minutes. Serve with sour cream and spanish rice. Ole!
  • Note: I buy a whole seasoned chicken and put in the crockpot and set for 10 hours. This cooks the chicken slow and makes it easy to shred and give these enchiladas more flavor.

CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE



Chicken Enchiladas with Creamy Green Chile Sauce image

Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!

Provided by aaronspool

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 12

12 corn tortillas
vegetable oil for pan-frying
3 cooked boneless skinless chicken breast halves, shredded
12 ounces shredded Monterey Jack cheese, divided
¾ cup minced onion
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
½ cup chopped green onions
½ cup chopped fresh cilantro

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
  • Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
  • Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
  • Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g

SLOW COOKER CHEESY CHICKEN ENCHILADAS RECIPE



Slow Cooker Cheesy Chicken Enchiladas Recipe image

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

6 boneless, skinless chicken breasts
1 ounce taco seasoning (1 packet)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
1 small onion (chopped)
4 ounces diced green chilies (1 can)
1 teaspoon lime juice
¼ cup water
10.5 ounces cream of chicken soup (1 can)
1 cup sour cream
2 cups shredded cheddar cheese (any cheese would work, use your favorite)
10 ounces enchilada sauce (1 can, you can use red or green)
2 Tablespoons green onions (chopped)
olives (sliced)
12 tortillas

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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