Crock Pot Chicken Enchiladas Recipes Recipe For Potato

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CROCK POT CHICKEN ENCHILADAS



Crock Pot Chicken Enchiladas image

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

3 chicken breast halves
2 (14 ounce) cans old el paso enchilada sauce
1 1/2 cups cheese (I use mexican in the bag)
8 flour tortillas

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

SUPER EASY SLOW COOKER CHICKEN ENCHILADA MEAT



Super Easy Slow Cooker Chicken Enchilada Meat image

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

2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
⅓ cup chili powder
½ cup all-purpose flour
1 clove garlic
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or more to taste
4 skinless, boneless chicken breast halves

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

CROCK POT CHICKEN WITH POTATOES



Crock Pot Chicken With Potatoes image

Make and share this Crock Pot Chicken With Potatoes recipe from Food.com.

Provided by Doelee

Categories     Low Cholesterol

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 4

3 potatoes, chopped in bite-size pieces
2 large chicken breasts, chopped in bite-size pieces
1 small onion, chopped
1 (10 ounce) can cream of chicken soup

Steps:

  • Chop potatoes, place in bottom of crock pot.
  • Slice one small onion, put on top of potatoes.
  • Add raw, skinless chopped chicken pieces.
  • Mix can of cream of chicken soup with ½ can of water.
  • Pour over potatoes, onions and chicken.
  • Cook for 8 hours or until done.

CROCK POT CHICKEN ENCHILADAS RECIPE - (4.4/5)



Crock Pot Chicken Enchiladas Recipe - (4.4/5) image

Provided by RecipeKitchen

Number Of Ingredients 8

1 large can (19 ounces) enchilada sauce
6 boneless chicken breast halves
2 cans cream of chicken soup
1 small can sliced black olives
1/2 cup chopped onion
1 can (4 ounces) chopped mild chile peppers
16 to 20 corn tortillas
16 ounces shredded sharp Cheddar cheese

Steps:

  • Cook chicken and shred. Mix soup, olives, chile peppers, and onions. Cut tortillas in wedges. Layer Crock Pot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cover and cook on LOW for 5 to 7 hours.

CROCK POT SHREDDED CHICKEN ENCHILADAS



Crock Pot Shredded Chicken Enchiladas image

This is a mixture of a bunch of different recipes that I have found that works best for me. The chicken comes out flavorful and the enchiladas are crispy and cheesy. What more can you ask for? Most of the time listed is the slow cooking time so there really isnt much work to do. Just throw it all in the crockpot and cook. I don't really measure, I kind of do things by eye, so the ingredients listed below are approximate.You will find that the chicken pretty much shreds itself! I love them, enjoy!

Provided by Kai in Rhode Island

Categories     Chicken Breast

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 19

4 boneless skinless chicken breasts (uncooked)
1/2 cup of chopped onion
1/2 cup of chopped green pepper
1/2 cup of chopped red pepper
1 (14 1/2 ounce) can stewed tomatoes
1/4 cup tomato sauce
1/4 cup chicken broth
2 garlic cloves, chopped
1 teaspoon marjoram
1 teaspoon cumin
1 teaspoon chili
1/2 chopped mushroom (personal preference, I throw these in for the last for the last part of cooking)
salt and pepper (to taste)
6 -8 tortillas
canola oil
1 (8 ounce) can refried beans
1 1/2 cups shredded cheddar cheese, divided (or a mixture or Jack and cheddar)
canola oil cooking spray
sour cream, for topping

Steps:

  • Place chicken in crock pot and add all crock pot ingredients.( I make sure the stewed tomatoes and veggies are on top of the chicken.).
  • Cook on low for 8 hours.
  • Turn and stir about halfway through.
  • Add mushrooms (if using)
  • Mix and stir chicken with a fork,breaking it apart ( It will shred on its own this way).
  • Chicken mixture will be saucy thats ok thats where the flavor is! I take out what I am using for the tortillas with a slotted spoon. I always have chicken leftover and I freeze the rest.
  • For Enchiladas-.
  • Set oven to 350 degrees.
  • Spray 9 by 13 inch pan with canola spray (I line my pan with foil first).
  • Heat canola oil in a pan and fry tortillas 10 -15 seconds on each side.
  • Spread one tbls of refried beans on one half of the tortilla.
  • Sprinkle with cheese and top with shredded chicken mixture ( about 2 tablespoons, whatever you prefer.).
  • Roll or fold over.
  • Place in oven and cook for 10 minutes.
  • Sprinkle remaining cheese and cook for 5 more minutes.
  • Top with sour cream and serve with rice. ( we use red beans and rice).

SLOW COOKER ENCHILADAS



Slow Cooker Enchiladas image

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

1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix
1 ¼ cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
4 cups shredded Mexican cheese blend

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 CHICKEN ENCHILADAS



Crock-Pot Chicken Enchiladas image

Provided by My Food and Family

Categories     Home

Time 8h15m

Number Of Ingredients 10

3 large boneless skinless chicken breasts
1 jar (16 oz.) salsa
1 can corn, drained
1 can black beans, drained
1 med onion, diced
1 pkg taco seasoning
Flour tortillas
Shredded cheese
Shredded lettuce
Sour cream

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

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