Crock Pot Thursday Green Chile Chicken Enchiladas Recipes

CROCK POT THURSDAY: GREEN CHILE CHICKEN ENCHILADAS

Steps:

• Spray slow cooker insert with cooking spray.
• Spread one can of the green chiles in bottom of slow cooker.
• In a medium bowl, combine remaining can of chiles, condensed cream of chicken soup, enchilada sauce, 1½ cups shredded cheese (save the last ½ cup for later), and onion. Stir to combine.
• Add a layer of 4 corn tortillas to the green chiles in the Crock Pot. If you want your tortillas in a perfect layer, cut them into strips before layering.
• Layer ⅓ of the chicken on top of the tortillas, add ⅓ of the black beans, and top with 1 cup of the enchilada sauce mixture.
• Repeat the layers twice, ensuring the enchilada sauce mixture goes completely to the edges of the Crock Pot liner.
• Cover and cook on low 5-6 hours, or until the edges start getting crispy.
• Top with remaining ½ cup of cheese, and cook a few more minutes, until the cheese is melted.
• Serve with your favorite toppings!

CROCK POT CHICKEN ENCHILADAS

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.

CHEESY GREEN CHILE CHICKEN CROCK POT ENCHILADAS

Steps:

• 1. Cook Rice-a-Roni according to directions on the box. Add corn after you add water and seasoning packet.
• 2. While rice is cooking, combine in a large bowl: chilies, chicken, pinto beans, 1/2 the salsa, sour cream, cream of chicken soup, 1 cup of cheese, and the chili powder. When rice is done cooking, add half the cooked rice to the other ingredients and stir all together.
• 3. Spray Crock Pot with non-stick spray. Cut the 6 tortillas in half. Put a large spoonful of filling in the middle of the tortilla and put seam-side down in the bottom of Crock Pot.
• 4. Spread remaining rice, salsa, and cheese over each layer.
• 5. Depending on how large your Crock Pot is, you will get either 2 or 3 layers.
• 6. Turn Crock Pot on low and let everything get all melty and cozy (about 4 hours on low or 2 1/2 hours on high).