Easiest Way to Make Yummy Crock Pot Chicken Enchilada Stack

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Crock Pot Chicken Enchilada Stack. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Crock Pot Chicken Enchilada Stack Great when you're feeling lazy. Instead, you just build a few layers by simply stacking up tortillas, chicken fillings, enchilada sauce and cheese in your crock pot.

Crock Pot Chicken Enchilada Stack 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. You can have Crock Pot Chicken Enchilada Stack using 25 ingredients and 15 steps. Here is how you cook that.

Ingredients of Crock Pot Chicken Enchilada Stack

  1. Prepare of Equipment.
  2. You need 1 of crock pot (mine is 6.5 qt).
  3. It's 1 large of mixing bowl.
  4. Prepare 1 of blender.
  5. It's 1 medium of saucepan.
  6. You need 1 of spatula.
  7. It's 1 large of mixing spoon.
  8. Prepare 1 of crockpot liner.
  9. Prepare 1 of non-fat cooking spray.
  10. Prepare of Ingredients.
  11. Prepare 2 large of bone-in chicken breasts.
  12. Prepare 1/2 cup of McCormick Taco seasoning.
  13. It's 1 of water.
  14. Prepare 1 of olive oil.
  15. Prepare 1 medium of onion, chopped.
  16. Prepare 3 large of garlic cloves, minced.
  17. Prepare 1 small of can chopped green chilis.
  18. You need 1 can of fire roasted tomatoes with chilis (14.5 oz).
  19. Prepare 8 oz of spaghetti sauce with peppers, onion, and garlic (I prefer the Wal-mart brand).
  20. Prepare 1/4 cup of McCormick Taco seasoning.
  21. Prepare 2 tbsp of chili powder.
  22. You need 1 of 16 oz bag frozen corn.
  23. You need 1 of 14.5 oz can black beans, rinsed.
  24. It's 12 small of corn tortillas.
  25. It's 8 oz of shredded cheese.

Sprinkle some cheese on top of sauce. The chicken mixture is coated in a generous amount of enchilada sauce, taco seasoning, and cheddar cheese. The result is an enchilada stack that will have you going back for seconds. To get the best results for enchiladas in the slow cooker, we will need to make a stack rather than the traditional roll.

Crock Pot Chicken Enchilada Stack step by step

  1. This is more hands on than any other crockpot recipe I have attempted but way less involved than handrolling and baking regular enchiladas and the homemade enchilada sauce is AMAZING!.
  2. 20 min hands on, 4 hours hands off :).
  3. Place chicken breasts in crockpot. Season with 1/2c taco seasoning and cover with water. Place lid on top and cook on high 2 hours..
  4. Go watch a movie..
  5. Turn off your crockpot. Shred your chicken into a large mixing bowl, removing bones, skin, and fat. Do not drain the juice off the chicken, but dump out the water from the crockpot..
  6. Rinse out your crockpot and put in the liner. Spray liner with cooking spray..
  7. Preheat saucepan to medium high heat. Drizzle pan with olive oil. Add onions and saute a couple minutes. Add garlic and saute a couple more. Finally add your green chilis and bring to a solid simmer..
  8. To your onion mixture, add your can of tomatoes and spaghetti sauce. Let simmer a minute and add the rest of the taco seasoning and chili powder. Remove from heat..
  9. Spoon half of your sauce into the blender. Remove the middle piece of the lid to vent the steam but cover with a couple folded paper towels to prevent splattering. Pulse until smooth. Repeat with remaining sauce..
  10. Pour enough sauce into the bottom of the crockpot the cover the bottom, about 3 tbsps..
  11. Add your chicken (with juice) to the sauce pan. Stir in remaining sauce, corn, and black beans..
  12. In your crockpot lay corn tortillas over the plain sauce. It took 2 slightly overlapped to cover the bottom of my crockpot..
  13. Spread a heaping spoonful of the chicken mixture over the tortillas and top with some of the cheese mixture. Repeat with remaining tortillas, chicken, and cheese..
  14. Return lid to the crockpot and cook on high 2 hours, until edges are lightly browned..
  15. **Optional** Serve with spanish rice, sour cream, salsa, avacado, and/or cilantro..

Place chicken breasts and a large can of enchilada sauce into the slow cooker. After the chicken and sauce have cooked, shred the chicken and add the corn tortillas (that have been cut into strips), half of the cheese, and half of the olives, stir and flatten out into a casserole. The easiest enchiladas you will ever make. Simply turn on your crockpot and forget all about it until you have the cheesiest, creamiest enchiladas ever! My slow cooker and I have become very good friends this fall season.

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