CHICKEN ENCHILADAS CROCK POT RECIPES RECIPES
CROCK POT CHICKEN ENCHILADAS RECIPE - MEXICAN.FOOD.COM
Very easy to make, just put in the crock and let it simmer all day. It's almost a weekly meal around here.
Total Time 4 hours 45 minutes
Prep Time 45 minutes
Cook Time 4 hours
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, FatContent 11.5, SaturatedFatContent 4.5, CholesterolContent 31, SodiumContent 1070.6, CarbohydrateContent 21.8, FiberContent 1.6, SugarContent 1.6, ProteinContent 12.6
CROCK POT CHICKEN ENCHILADA RECIPE - FOOD.COM
Great for reunions or potluck--always a big hit. I fix this a lot on Sunday mornings for a great lunch after church.
Total Time 4 hours 20 minutes
Prep Time 20 minutes
Cook Time 4 hours
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Spray bottom of crock pot with Pam.
- Pour 1/2 can of enchilada sauce on bottom.
- Place a layer of tortillas on bottom.
- In a small mixing bowl, mix chicken and soup.
- Spread half chicken mix on top of tortillas.
- Sprinkle with 1/2 cup cheese.
- Repeat layers.
- Top with remaining tortillas, enchilada sauce and cheese.
- Cover and cook on low for 3 to 4 hours.
Nutrition Facts : Calories 388.5, FatContent 15, SaturatedFatContent 7.3, CholesterolContent 45.6, SodiumContent 2389.8, CarbohydrateContent 43.9, FiberContent 6.2, SugarContent 13.3, ProteinContent 20.3
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