MEXICAN CHICKEN CROCK POT RECIPE RECIPES
EASY MEXICAN CHICKEN TORTILLA SOUP CROCK-POT 5-INGREDIENT ...
This easy 5-ingredient crock-pot recipe makes a delicious filling chicken tortilla soup to feed your whole family. This is a true slow cooker recipe meaning that there is no pre-cooking required - just dump the ingredients into a crock-pot and come back to a delicious meal!
Provided by MelanieCooks.com
Total Time 250 minutes
Prep Time 10 minutes
Cook Time 240 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Put chicken breasts, chicken broth, black beans, frozen corn and salsa in a slow cooker. Cook for 4 hours on High or 8 hours on Low.
- Before serving the soup, remove the chicken breasts from the slow cooker and shred them in a food processor using a top round slicing disk. Alternatively, you can shred them by hand by using two forks, or chop into pieces with a knife. Put the shredded chicken back into the soup and stir.
- Laddle the soup into bowls and top with optional toppings.
- To make tortilla strips
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
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