Best Crock Pot Chicken Enchiladas Recipes

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).

CROCK POT SHREDDED CHICKEN ENCHILADAS

Steps:

• Place chicken in crock pot and add all crock pot ingredients.( I make sure the stewed tomatoes and veggies are on top of the chicken.).
• Cook on low for 8 hours.
• Turn and stir about halfway through.
• Add mushrooms (if using)
• Mix and stir chicken with a fork,breaking it apart ( It will shred on its own this way).
• Chicken mixture will be saucy thats ok thats where the flavor is! I take out what I am using for the tortillas with a slotted spoon. I always have chicken leftover and I freeze the rest.
• For Enchiladas-.
• Set oven to 350 degrees.
• Spray 9 by 13 inch pan with canola spray (I line my pan with foil first).
• Heat canola oil in a pan and fry tortillas 10 -15 seconds on each side.
• Spread one tbls of refried beans on one half of the tortilla.
• Sprinkle with cheese and top with shredded chicken mixture ( about 2 tablespoons, whatever you prefer.).
• Roll or fold over.
• Place in oven and cook for 10 minutes.
• Sprinkle remaining cheese and cook for 5 more minutes.
• Top with sour cream and serve with rice. ( we use red beans and rice).

CHICKEN AND CORN ENCHILADAS IN A CROCK POT

Steps:

• 1. Stir together the cream of chicken soup, sour cream and chopped green chiles.
• 2. Fold chicken and corn into the soup mixture.
• 3. Pour 1/2 can of enchilada sauce on bottom of medium (4-5 quart) slow cookder and arrange 1/2 of cut tortilla pieces over sauce.
• 4. Spread 1/2 chicken mixture over cut tortilla pieces and top with with 1/2 cheese mixture.
• 5. Repeat layer, starting with remaining enchilada sauce and cut tortillas.
• 6. Cook for 4-6 hours on LOW
• 7. Place sliced green onions on top before serving

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.

CROCK POT CHICKEN ENCHILADAS RECIPE - (4.4/5)

Steps:

• Cook chicken and shred. Mix soup, olives, chile peppers, and onions. Cut tortillas in wedges. Layer Crock Pot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cover and cook on LOW for 5 to 7 hours.

CROCK-POT CHICKEN ENCHILADAS

Steps:

• Put all ingredients into crock-pot (except bullion and rice) and cook for 5 hours on low or 3 hours on high. Make 1/2 cup rice with chicken bouillon cube in water. When chicken in crock-pot is done, take out most of the liquid and put in bowl. Shred up chicken. Mix 1/4 cup sauce with the rice. Leave remaining sauce to top enchiladas with. Get out 5-66 flour tortillas. Inside each tortilla layer: rice, chicken (and if want additional items - olives, cheese, green onions.) Roll up each tortilla and put into baking dish. Top with remaining sauce and grated cheese. Put tin foil over pan. Bake at 350 degrees for 30 minutes or until heated through and cheese is melted. Serve with sour cream, if desired

CROCK-POT CHICKEN ENCHILADAS

Steps:

• Combine chicken breasts, salsa, corn, beans, onion and taco seasoning in crock-pot.
• Cook for 7 hours on low.
• Remove chicken breasts from pot, shred them, and return to pot. Stir all ingredients to combine well.
• Spoon chicken mixture onto a tortilla, top with desired amount of shredded cheese, lettuce and sour cream. Roll and serve.

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.