CROCK POT CHICKEN ENCHILADAS
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
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
EASY CROCK POT BEEF ENCHILADAS
This is an easy version of my easy oven baked beef enchiladas. There is probably a recipe like this, but I didn't use one and will make it often as it turned out well. It's also very easy. My hubby was hungry for this, but I wasn't going to be home, so I threw this together about 2 pm. He got home about 6 pm and said the smell was so good, he didn't take time to change clothes. I came in about 8 pm and even tho he had turned it off, it was warm and very good. Be sure not to over-cook as it will be dry and the tortillas tough on the edges. I think 4 hours would be the perfect amount of time. Serve with warm flour tortillas and butter or chips.
Provided by peppermintkitty
Categories One Dish Meal
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown hamburger and onion together.
- Drain excess fat and add diced tomatoes (with juice).
- Add chopped chilies and taco seasoning.
- Simmer 5 minutes.
- Spray inside of crock with cooking spray and place 4 corn tortillas in the bottom and spread 1/2 of the meat mixture.
- Spread 1/2 the can of cheese soup on top of meat and place 3 more tortillas on top of cheese soup.
- Pour in remaining meat mixture and place 3-4 more corn tortillas on top.
- Spread remaining can of cheese soup on tortillas and sprinkle 1 1/2 to 2 cups shredded cheese.
- Pour 1 cup milk evenly over top--do not stir.
- Put on lid and cook on low up to 5 hours.
CROCK POT STACKED ENCHILADAS
I got this recipe from J&S Old Time Recipes. I prefer the "real" enchiladas I make in the oven, but these are really tasty! Great for a busy or hot day, when you don't want to use the oven. My family really enjoys these! Prep time is approximate and does not include cooking the meat.
Provided by keen5
Categories Chicken
Time 4h20m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown your beef or cook the other meat you are using.
- Mix cooked meat, cumin, cream cheese and onion together.
- Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom.
- Place one tortilla in the bottom of the pot.
- Cover with some of the meat mixture.
- Pour a little enchilada sauce on top of meat.
- Sprinkle some cheese on top of sauce.
- Add another tortilla and continue layering until you run out of meat mixture.
- You should still have some cheese and sauce left.
- Top with a tortilla, then pour remaining enchilada sauce over all.
- Cook on HIGH for 4 hours.
- When it's done, sprinkle remaining cheese on top, replace lid until cheese melts.
- Cut into wedges with plastic spatula to serve.
Nutrition Facts : Calories 931.9, Fat 53.7, SaturatedFat 26.5, Cholesterol 220.3, Sodium 1649.9, Carbohydrate 50.2, Fiber 7.4, Sugar 11.6, Protein 62
CHEESY GREEN CHILE CHICKEN CROCK POT ENCHILADAS
The combination of flavors in these enchiladas was really good! It's an easy recipe to assemble. A super simple slow cooker dinner. Very easy to transport to a potluck, too. We know this will be a hit!
Provided by Stefanie Rowell
Categories Tacos & Burritos
Time 4h30m
Number Of Ingredients 11
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 ENCHILADAS
Time 3h
Number Of Ingredients 13
Steps:
- In a skillet over medium heat, cook ground beef, onion and green pepper until meat is cooked through and onion and pepper are soft. Add refried beans, tomatoes, chili powder, cumin, garlic powder, salt & pepper to ground beef and mix well. In a crock pot lay two tortillas on the bottom - overlap if needed. Top tortillas with 1/4 of meat mixture, then 1/2 cup of cheese. Place two more tortillas on top of cheese and continue the process 4 times total until all ingredients are layered in crock pot. Pour Enchilada sauce over the top and make sure to get down the sides and into any little pockets you see. Cook on low for 2 1/2 hours Serve Immediately.
CROCK POT ENCHILADAS
Do not limit your self to using hamburger this recipe is excellent for using left over roast/chicken etc. Make it as hot as you want or as mild. This recipe went over very well with my recent company and done in the crock pot kept the heat out of the kitchen. I served them with refried beans, & fresh salsa The end result of the recipe produces soft enchiladas where the flavors have blended and they practically melt in your mouth
Provided by Bergy
Categories Lunch/Snacks
Time 3h20m
Yield 6 large enchiladas
Number Of Ingredients 16
Steps:
- Spray a large skillet lightly with veggie oil.
- Brown the hamburger, make sure there are no lumps (if using cooked chicken or other cooked meats do the next step before this one then add the cooked meat to the onions etc).
- Add onions, garlic, mushrooms, saute until the onions are translucent.
- Add peppers cook 3 minutes.
- Mix the taco& salsa sauces.
- Remove from heat and add 3/4 cup taco/salsa sauce.
- Lay out the tortillas and spoon approx 3/4 cup of the meat mixture into the middle of each tortilla.
- Sprinkle with a tbsp of cheese.
- Roll the tortillas and fasten with a tooth pick.
- Put 1 cup of the taco sauce on the bottom of your crock pot.
- Place the rolled tortillas side by side Pour in 3/4 cup of taco sauce On the bottom layer (this will help the tortillas from sticking).
- Place second layer of tortillas and top with the remaining sauce.
- Cook on low heat for 3-4 hours.
- Be very careful removing the top layer so you do not tear them.
- Place on a warm platter, top each enchilada with a streak of sour cream, sprinkle remaining cheese over top Garnish with avacados and green onions.
- If you wish you can place under broiler for a minute to brown the cheesE (it melts on it's own).
Nutrition Facts : Calories 338.4, Fat 17.1, SaturatedFat 9.2, Cholesterol 44.4, Sodium 1183.7, Carbohydrate 31, Fiber 3.3, Sugar 9.6, Protein 16.1
AWESOME CROCK POT GROUND BEEF ENCHILADAS
This is a really easy enchiladas recipe. The best Ive ever had, I made it up actually kind of used a recipe on here and just changed a lot of ingredients, and it turned out soo good.
Provided by Jess21590
Categories One Dish Meal
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place defrosted ground beef in crock pot.
- Put everything in crock pot except tortillas, cream cheese, shredded cheese, and enchilada sauce. ( I just threw everything in crock pot unitl i liked the look of its consistency).
- Mix the meat with the ingredients, cook on low for about 4 hours I cooked longer since i came home late and it was still good.
- When its cooked, pour desired amount of enchilada sauce, and shredded cheese in mixture. Also room temp cream cheese cubed.
- Let sit until cheese is melted, stir together and roll mixture in warm tortillas.
- Put in baking dish pour desired amount of left over enchilada sauce over tortillas. And sprinkle cheese on top.
- Bake on 350 for 15-20 minutes.
Nutrition Facts : Calories 441.6, Fat 22, SaturatedFat 10.3, Cholesterol 79.1, Sodium 1604.8, Carbohydrate 37, Fiber 7.8, Sugar 13.1, Protein 26.8
CROCK POT SHREDDED CHICKEN ENCHILADAS
This is a mixture of a bunch of different recipes that I have found that works best for me. The chicken comes out flavorful and the enchiladas are crispy and cheesy. What more can you ask for? Most of the time listed is the slow cooking time so there really isnt much work to do. Just throw it all in the crockpot and cook. I don't really measure, I kind of do things by eye, so the ingredients listed below are approximate.You will find that the chicken pretty much shreds itself! I love them, enjoy!
Provided by Kai in Rhode Island
Categories Chicken Breast
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 19
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).
STACKED CROCK POT ENCHILADAS
Even though, I love enchiladas you make in the oven. This is nice to have waiting for you when you come home after a busy day. Prepare the ground beef mixture the night before so you don't have to take the time in the morning.
Provided by CookingONTheSide
Categories Meat
Time 7h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, cook beef, onions and green pepper until beef is browned and vegetables are tender.
- Drain.
- Add next 8 ingredients, bring to a boil. Reduce heat, cover and simmer for 10 minutes.
- In crock pot, layer tortillas, beef mixture and cheese. Repeat until all ingredients are used.
- Cover and cook on low 5-7 hours.
- Serve with sour cream, lettuce, tomatoes and olives.
CROCK POT SHREDDED BEEF ENCHILADAS
Number Of Ingredients 12
Steps:
- Trim large pieces of excess fat from roast then cut into 6-8 big hunks. Add onion, garlic, and beef broth into the bottom of a 5.5 or 6 quart crock pot then nestle beef into mixture. Sprinkle in chili powder, cumin, garlic salt, and pepper and then place the lid on top and cook on low for 6-7 hours, or until beef shreds easily. Remove beef then shred and place into a large bowl with enough cooking liquid to make it juicy, but not so much that it's dripping. Stir in green chiles. Discard remaining cooking liquid. Preheat oven to 350 degrees then spray a 9×13″ pan or two smaller pans with nonstick spray, and then spread a couple Tablespoons of enchilada sauce in the bottom. Divide shredded cheese in half, reserving half for topping the enchiladas. Wrap half the tortillas in a damp paper towel then microwave for 30 seconds. Spread about 1/4 cup (just eyeball it) shredded beef across the center of each tortilla then top with 1 Tablespoon shredded cheese and roll. Place seam side down in the prepared pan then repeat with remaining ingredients. Pour remaining enchilada sauce on top, then top with remaining cheese. Generously spray a large piece of foil with nonstick spray then place sprayed side down on the pan. Bake for 20 minutes then remove foil and bake for 5-10 more minutes or until cheese is melted and sauce is bubbly. Let rest for 5 minutes before serving with toppings. To freeze: Wrap the unbaked enchiladas with plastic wrap then foil, and then freeze. Thaw for 24 hours in the fridge then remove the plastic wrap, reapply foil that's been sprayed with nonstick spray, and then bake as directed above. I haven't been to Carlos O'Kelly's in years, probably since college, but the taste of these takes me right back. So succulent! FYI: This is also a fantastic freezer recipe. Wrap the top with plastic wrap before covering with foil and freezing, then let it thaw in the fridge for 24 hours before baking as directed. Enjoy!
CHICKEN AND CORN ENCHILADAS IN A CROCK POT
Good for those days when you know it is going to be a Crock Pot day !
Provided by Glenda Whisenhunt
Categories Tacos & Burritos
Time 5h
Number Of Ingredients 9
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 ROAST ENCHILADAS
Oh what can I say but YUMMMY! I cook about a 3lb. pre-aged and seasoned roast in a crock pot and slow cook overnight and then I split into 3 different meals and THIS is one of them! One of my and my husband's favorites. Tried and tested and loved! These are NOT your ordinary enchiladas. ;)
Provided by Rachel K.
Categories Roasts
Time 35m
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 400 degrees .
- 2. In a bowl mix the enchilada sauce & salsa set aside.
- 3. Now, shred about a 1 1/2 lbs. or so, of the roast allowing the juices to run off back into the crock pot, & set the meat aside.
- 4. Then fill each tortilla with some of the roast, shredded montery jack cheese, rice, corn, & about 1 tbsp enchilada mixture leaving enough room for rolling. Roll burrito style folding both ends in & place them in a 2 quart casserole dish , side by side keeping them close to each other.
- 5. Pour remaing enchilada mixture over the tortillas and bake for 15 minutes, put the remainder of the shredded cheese on & the black olives & bake for an additional 5 minutes.
- 6. Once cheese is melted , pull out of the oven and top the enchiladas with the sour cream , chopped tomatoes, green onions,& bacon bits. Serve and Enjoy!
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
This a recipe that my family enjoys. To save time, I'll sometimes use seasoned chicken breast strips. You can also add sliced black olives, if desired.
Provided by DesertRose15
Categories One Dish Meal
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 7
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)
Provided by RecipeKitchen
Number Of Ingredients 8
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 ENCHILADAS
I adopted this recipe from a very sweet chef: CBW. "My mom found this in a TOH magazine and passed the recipe on to me (well, I begged her for it after she made it!(=) I love good crock pot recipes and this one is no exception. There are some other enchilada recipes on here, but this one was a little different, so, I decided to add it to the database! I hope you'll enjoy it, too!"
Provided by Bekah
Categories One Dish Meal
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, cook beef, onion, and green pepper until beef is browned and vegetables are tender; drain.
- Add the next 8 ingredients; bring to a boil.
- Reduce heat; cover and let simmer for 10 minutes.
- Combine cheeses.
- In a 5 qt slow-cooker, layer about 3/4 cup beef mixture, on tortilla and about 1/3 cup cheese.
- Repeat layers until ingredients are used up.
- Cover and cook on low for 5-7 hours or until heated through.
- Enjoy!
Nutrition Facts : Calories 899.8, Fat 39.9, SaturatedFat 19.1, Cholesterol 131.9, Sodium 1273.9, Carbohydrate 79.3, Fiber 19.3, Sugar 3.8, Protein 56.8
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CROCK POT CHICKEN ENCHILADAS
I found this on the internet My friends and family loved it,one friend said it was the best she had ever had..
Provided by Joyce Heddin
Categories Meat
Time 6h10m
Yield 8-10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 455.5, Fat 28.1, SaturatedFat 14.8, Cholesterol 122.5, Sodium 1057, Carbohydrate 19.2, Fiber 1.7, Sugar 3.7, Protein 31.4
EASY CROCK POT BEEF ENCHILADAS
This is an easy version of my easy oven baked beef enchiladas. There is probably a recipe like this, but I didn't use one and will make it often as it turned out well. It's also very easy. My hubby was hungry for this, but I wasn't going to be home, so I threw this together about 2 pm. He got home about 6 pm and said the smell was so good, he didn't take time to change clothes. I came in about 8 pm and even tho he had turned it off, it was warm and very good. Be sure not to over-cook as it will be dry and the tortillas tough on the edges. I think 4 hours would be the perfect amount of time. Serve with warm flour tortillas and butter or chips.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Brown hamburger and onion together.
- Drain excess fat and add diced tomatoes (with juice).
- Add chopped chilies and taco seasoning.
- Simmer 5 minutes.
- Spray inside of crock with cooking spray and place 4 corn tortillas in the bottom and spread 1/2 of the meat mixture.
- Spread 1/2 the can of cheese soup on top of meat and place 3 more tortillas on top of cheese soup.
- Pour in remaining meat mixture and place 3-4 more corn tortillas on top.
- Spread remaining can of cheese soup on tortillas and sprinkle 1 1/2 to 2 cups shredded cheese.
- Pour 1 cup milk evenly over top--do not stir.
- Put on lid and cook on low up to 5 hours.
CROCK POT ENCHILADAS
Steps:
- In a large skillet, cook ground beef over medium heat, breaking up while cooking. Cook beef until pink color is gone, drain off any fat. . In a medium mixing bowl, add cooked ground meat, garlic powder, cumin, chili powder, black pepper and salt to taste. Add to seasoned meat, green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream and 1 cup cheese, mix well. Place 1/2 cup beef mixture in the center of each tortilla, leave about 2" at the bottom without filling and fold up the tortilla. Continue until all tortillas are filled. Lightly spray the bottom and sides of the slow cooker with nonstick cooking spray. Lay enchiladas seam side down in the slow cooker, add a little of the sauce to each layer as you stack them. There should be 2 layers of 3 or 3 layers of 2, depending on the size of your slow cooker. Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas, cover and cook on low 3-4 hours, or until hot and bubbly. Cut between each enchilada and carefully remove, one at a time, with a large spatula. Pour liquid from slow cooker over enchiladas and sprinkle with remaining cheese. Garnish with diced tomatoes and shredded lettuce. Oven Method: Preheat oven to 375 degrees. In a large casserole dish, place stuffed enchiladas seam side down in a single layer. Combine the remaining enchilada sauce and 1/2 cup sour cream, spread over enchiladas. Sprinkle remaining cheese over enchiladas, cover loosely with foil and bake until hot and bubbly, approximately 30 minutes. Remove from oven and, if desired, garnish with diced tomatoes and shredded lettuce.
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