Crock Pot White Chicken Enchiladas Recipe Recipe For Banana

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WHITE CHICKEN ENCHILADA SLOW-COOKER CASSEROLE



White Chicken Enchilada Slow-Cooker Casserole image

An easy, creamy chicken enchilada casserole. Slow cooking gently melds together the flavors of chicken thigh meat, cream of chicken soup, sour cream, and green chiles.

Provided by TRISTA5

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h30m

Yield 10

Number Of Ingredients 10

15 boneless, skinless chicken thighs or breasts
1 (26 ounce) can condensed cream of chicken soup
2 cloves garlic, chopped
1 (16 ounce) container sour cream
1 (7 ounce) can diced green chile peppers
15 flour tortillas
3 ½ cups shredded Monterey Jack cheese
1 (10 ounce) can sliced black olives
1 bunch chives for garnish
black pepper to taste

Steps:

  • Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.
  • Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.
  • Spray the inside of slow cooker lightly with non-stick cooking spray.
  • Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives.
  • Cook on Low setting for 3 to 4 hours. Top with chives.

Nutrition Facts : Calories 823.8 calories, Carbohydrate 66.4 g, Cholesterol 123.4 mg, Fat 44 g, Fiber 4.8 g, Protein 40 g, SaturatedFat 19 g, Sodium 1930.9 mg, Sugar 3.6 g

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

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