CROCKPOT ENCHILADA RECIPE RECIPES

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CROCKPOT CHICKEN ENCHILADA CASSEROLE - CRYSTALANDCOMP.COM



Crockpot Chicken Enchilada Casserole - CrystalandComp.com image

You're not going to find an easier way to make crockpot chicken enchilada casserole. No rolling involved!

Provided by Crystal VanTassel-Lopez

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 4

Number Of Ingredients 8

1 can cream of chicken soup
1 (8 oz) container sour cream
1 (4.5 oz) can chopped green chilies
2 cups cooked chicken (I had boiled chicken on hand)
2 cups corn (I used frozen)
1 (10 oz) can enchilada sauce
12 corn tortillas (cut into quarters)
2 cups shredded Cheddar cheese

Steps:

  • Chop up your pre-cooked chicken.
  • Combine the soup, sour cream and chilies in a medium bowl. Mix well.
  • Add the chicken and corn to the bowl and stir.
  • Grab your crock insert.
  • Pour half a can of enchilada sauce in the bottom of the crockpot.
  • Layer half of the tortilla shells over the sauce. You can use corn or flour, you choose.
  • Spread half of the chicken and soup combination over the tortillas.
  • Sprinkle with half of the shredded cheese.
  • Then repeat the steps using the remaining ingredients, starting with another layer of the enchilada sauce.
  • Once you've completed two layers, pop the lid on it and cook on low for 4-5 hours or on high for about 3 hours.

Nutrition Facts : Calories 345 calories, CarbohydrateContent 29 grams carbohydrates, CholesterolContent 64 milligrams cholesterol, FatContent 18 grams fat, FiberContent 3 grams fiber, ProteinContent 19 grams protein, SaturatedFatContent 8 grams saturated fat, ServingSize 1, SodiumContent 559 grams sodium, SugarContent 3 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat

SLOW-COOKER CHICKEN ENCHILADA CASSEROLE RECIPE - PILLSBURY.COM



Slow-Cooker Chicken Enchilada Casserole Recipe - Pillsbury.com image

Bring the fabulous flavors of Mexico to your dinner table with this slow cooked chicken casserole that’s made using Progresso® beans and Old El Paso® chiles and enchilada sauce.

Provided by Pillsbury Kitchens

Total Time 6 hours 20 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 11

2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 oz) Old El Paso™ green enchilada sauce or other green chile enchilada sauce
1/4 cup mayonnaise or salad dressing
12 corn tortillas (6 inch), cut into 3/4-inch strips
3 cups shredded cooked chicken
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
2 large tomatoes, chopped (about 2 cups)
2 cups chopped lettuce
1/2 cup sour cream

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.
  • Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.
  • Cover; cook on Low heat setting 6 to 7 hours.
  • Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.

Nutrition Facts : Calories 630 , CarbohydrateContent 48 g, CholesterolContent 115 mg, FatContent 3 , FiberContent 9 g, ProteinContent 39 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1240 mg, SugarContent 6 g, TransFatContent 1/2 g

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SLOW-COOKER CHICKEN ENCHILADA CASSEROLE RECIPE - PILLSBURY.C…
Bring the fabulous flavors of Mexico to your dinner table with this slow cooked chicken casserole that’s made using Progresso® beans and Old El Paso® chiles and enchilada sauce.
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