Crock Pot Chicken Thighs In Enchilada Sauce Recipes

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

Ingredients

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 ENCHILADA

Crock Pot Chicken Enchilada image

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

Ingredients

1 cup cooked chicken, chopped
2 (20 ounce) cans enchilada sauce
1 (10 1/2 ounce) can cream of chicken soup
12 corn tortillas, cut into quarters
2 cups shredded cheese

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.

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

Ingredients

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

ENCHILADA BAKED CHICKEN THIGHS

Enchilada Baked Chicken Thighs image

Eliminate the tortillas and still get the flavors you love in enchiladas without all the carbs in these baked chicken thighs.

Provided by Soup Loving Nicole

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 8

Number Of Ingredients 7

Ingredients

2 pounds skinless, boneless chicken thighs
1 (10 ounce) can red enchilada sauce, divided
1 cup shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives
2 green onions, chopped
2 tablespoons sour cream
2 sprigs chopped fresh cilantro

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine chicken and 4 ounces enchilada sauce in a bowl; toss to combine. Transfer onto a baking sheet.
Bake in the preheated oven for 20 minutes.
Remove baking sheet from the oven and drain liquid. Baste remaining enchilada sauce over chicken thighs and return to the oven. Continue baking until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. Remove from oven and divide Cheddar cheese and olives evenly on top of the chicken.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken until cheese is melted, about 5 minutes. Garnish with green onions, sour cream, and cilantro.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 4.9 g, Cholesterol 102.9 mg, Fat 22.1 g, Fiber 0.7 g, Protein 24.5 g, SaturatedFat 9 g, Sodium 231.1 mg, Sugar 0.2 g

CROCK-POT CHICKEN THIGHS IN ENCHILADA SAUCE RECIPE

Crock-Pot Chicken Thighs in Enchilada Sauce Recipe image

Provided by kathleentirpak

Number Of Ingredients 12

Ingredients

1 ( 14 ounce ) can diced tomatoes with chipoltle chiles
1 ( 10 ounce ) can enchilada sauce
1 cup frozen or canned corn
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 1/2 pounds boneless skinless chicken thighs
( cut into bite-size pieces )
3 Tablespoons chopped cilantro
1/2 cup ( 2 ounces ) shredded pepper-jack cheese
garnish : chopped green onions
cooked rice
re-fried beans, if desired

Steps:

Combine the first 6 ingredients in crock-pot. Cook at low for 6-7 hours. Add the cilantro and cheese and cook until the cheese has melted, about 15 minutes. Garnish with the green onions, and serve over cooked rice. Add re-fried beans on the side, if desired.

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