Crock Pot White Chicken Enchiladas Recipe Recipe Cards

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.

CROCK POT CHICKEN ENCHILADAS

Steps:

• Lightly saute chicken in olive oil and cumin. Undercook. Mix undiluted soup with the chicken into one bowl.
• Toss cheeses together in one bowl.
• Lightly grease bottom of crock pot.
• Put a little enchilada sauce.
• Place a layer of tortillas.
• Spread layer of chicken.
• Sprinkle some cheese.
• Repeat layers. Top with tortillas, enchilada sauce and cheese.
• Cook 4 hours on low.

CROCK POT CHICKEN ENCHILADAS

Steps:

• Cook chicken and shred. Mix together the soup, green chilis and onions. Cut tortillas in wedges. Layer crockpot with 1/3 each of the sauce, tortillas, soup and chicken mix and cheese then repeat two times ending with cheese on top.
• Cook in crockpot on low temperature for 4-5 hours.

HEARTY CROCK POT CHICKEN ENCHILADAS OAMC

Steps:

• In crock pot, combine chicken, enchilada sauce and chilies.
• Cover and cook on low for 6-8 hours.
• Remove chicken and shred with two forks.
• Reserve 1-2/3 cups cooking juices.
• Pour the remaining cooking juices into a large bowl and add the beans and shredded chicken.
• Coat two freezer-safe 8-in. square baking dishes with cooking spray and add 1/2 cup reserved juices to each.
• Place about 1/3 cup chicken mixture down the center of each tortilla.
• Roll up and place seam side down in prepared dishes.
• Pour remaining reserved juices over top and sprinkle with cheese.
• Cover and freeze one dish for up to 3 months.
• Cover and bake the second dish at 350° for 20 minutes. Uncover and bake an additional 5 minutes longer or until cheese is lightly browned.
• Serve with sour cream if desired.
• To use frozen enchiladas: Thaw in the refrigerator overnight.
• Remove from the refrigerator 30 minutes before baking and bake as directed above.

CROCK POT CHICKEN ENCHILADAS

Steps:

• Mix chicken, soup, sour cream and Rotel together. Spray your crock pot with non-stick spray or use crock pot liner and lay 3 tortillas on the bottom. Then layer 1/3 of the chicken mixture and 1/3 of the cheese. Repeat the layers two more times starting with tortillas and ending with cheese.Cook on low for 6 hours. Serve with chips or cornbread and a salad.