Slow Cooker Chicken Enchilada Chili Recipes

6-INGREDIENT SLOW COOKER ENCHILADA CHICKEN

Steps:

• Add the sliced onions, tomato sauce, salt, cumin, chili powder, and garlic powder to a 6-quart slow cooker, stirring to combine.
• Nestle the chicken into the slow cooker, making sure it is well covered by the tomato mixture.
• Cook on high for 3-4 hours or low for 6-7, until the sauce has thickened, the onions are soft, and the chicken is falling apart.
• Remove the chicken and shred with two forks. Add the shredded chicken back to the slow cooker, stirring to combine.
• Add the lime juice and additional salt if desired. Serve warm, adding hot sauce to taste.

SUPER EASY SLOW COOKER CHICKEN ENCHILADA MEAT

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.

SLOW-COOKER CHICKEN ENCHILADA CHILI

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker.
• Cover and cook on Low heat setting 7 to 8 hours.
• Stir mixture to break up chicken. Top each serving with sour cream and cilantro.

SLOW COOKER CHEESY CHICKEN ENCHILADAS RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.
• Once it is finished baking, shred chicken with 2 forks (it should come apart really easy).
• Mix together cream of chicken soup and sour cream.
• Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9x13 pan (or two 9x9" pans).
• Place a scoop of the chicken mixture on a tortilla. Sprinkle on a little bit of cheese and roll up. Place seam-side down in the pan.
• Repeat with the rest of the tortillas.
• Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives.
• Bake at 350 degrees for 25-30 minutes.

SLOW-COOKER CHICKEN ENCHILADA MELTS

Steps:

• In a greased 3-qt. slow cooker, combine chicken, salsa and taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours., To serve, preheat broiler. Shred chicken with 2 forks; stir in tomatoes and cilantro., Place bread on ungreased baking sheets; broil 2-3 in. from heat until tops are lightly browned. Using tongs, place rounded 1/3 cup chicken mixture on each toast. Sprinkle with cheese. Broil until cheese is melted, 2-3 minutes. If desired, top with olives and additional tomatoes.Freeze option: Cool chicken mixture without tomatoes and cilantro; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; stir in tomatoes and cilantro and serve as directed.

SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE

Steps:

• In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Cook, covered, on low until a thermometer reads 165°, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.

SLOW COOKER CHICKEN ENCHILADAS

Steps:

• Put chicken, salsa, garlic powder, onion, and taco seasoning into slow cooker on high four hours. Shred when done.
• Preheat oven to 350°F.
• Coat bottom of two 9 x 13 pans with enchilada sauce.
• Microwave tortillas in paper towels for 30 seconds.
• Place tortillas in pan one at a time, spreading 1 tablespoon of sauce over each, adding 1/4 cup chicken, and rolling it up. Keep folded sides underneath. Repeat with all tortillas.
• Spread remaining sauce on top and sprinkle with cheese.
• Bake 15 minutes. Garnish with salsa and sour cream.

WHITE CHICKEN ENCHILADA SLOW-COOKER CASSEROLE

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.