Best Crock Pot Creamy Enchilada Chowder Recipes

SLOW COOKER CREAMY GREEN CHILE CHICKEN ENCHILADA SOUP

Slow Cooker Creamy Green Chile Chicken Enchilada Soup image

Provided by Danae Halliday

Time 4h15m

Number Of Ingredients 14

Ingredients

1 1/2 pounds boneless skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon ground cumin
1 tablespoon chili powder, green chile powder if possible
Kosher salt and fresh ground black pepper to taste
8 ounce diced diced green chiles
15 ounce can green enchilada sauce, I like the Hatch brand
4 cups low sodium chicken broth
2 (15 ounce) can cannellini beans, rinsed and drained
1 cup frozen corn
4 ounces low fat cream cheese, room temperature
1 cup plain non-fat Greek yogurt, 2% or whole milk Greek yogurt can also be used
Shredded Monterey Jack cheese, cilantro and avocado slices for toppings

Steps:

Add the ingredients through the corn into the slow cooker, stir and cover with the lid. Set on low for approximately 6 hours, medium for 4 hours or high for 3 hours.
When the time is up remove the chicken breasts and let them cool for several minutes before shredding. Once shredded add the chicken back in.
Whisk in the cream cheese until it incorporated. Turn off the slow cooker and whisk in the Greek yogurt. Whisk immediately so that the yogurt doesn't curdle. Serve the soup topped with shredded cheese, cilantro and avocado slices.

Nutrition Facts : Calories 469 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 9 grams fat, Fiber 8 grams fiber, Protein 53 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1214 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

SLOW COOKER ENCHILADAS

Slow Cooker Enchiladas image

An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.

Provided by AIMS312

Categories World Cuisine Recipes Latin American Mexican

Time 1h5m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix
1 ¼ cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
4 cups shredded Mexican cheese blend

Steps:

Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
Cover, and cook on High for 45 minutes to 1 hour.

Nutrition Facts : Calories 711.7 calories, Carbohydrate 36 g, Cholesterol 141.9 mg, Fat 45.6 g, Fiber 3.6 g, Protein 40.9 g, SaturatedFat 25.6 g, Sodium 2089.4 mg, Sugar 3.9 g