Chicken Crockpot Enchiladas Recipe Enchilada Casserole Slow Cooker Recipes Keeprecipes

Welcome to our delicious collection of Crock Pot Chicken Enchilada recipes! These mouthwatering dishes will surely satisfy your cravings for a hearty and flavorful meal. Whether you’re a fan of spicy Mexican cuisine or simply looking for a comforting dinner option, these recipes have got you covered. So, let’s dive right in!

HOMEMADE CROCK POT CHICKEN ENCHILADAS

Indulge in the goodness of homemade Crock Pot Chicken Enchiladas with this fantastic recipe. Tender chicken, wrapped in a warm tortilla, and smothered in a flavorful sauce - what’s not to love?

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup enchilada sauce
• 1 cup shredded cheese
• 8 flour tortillas
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1/4 cup chopped cilantro
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded chicken, onions, bell peppers, cilantro, cumin, chili powder, salt, and pepper. Mix well.
2. Place a tortilla on a flat surface and scoop about 1/4 cup of the chicken mixture onto the center. Roll the tortilla tightly and place it in the crock pot.
3. Repeat the process with the remaining tortillas and chicken mixture.
4. Pour the enchilada sauce evenly over the rolled tortillas in the crock pot.
5. Sprinkle the shredded cheese on top.
6. Cover the crock pot and cook on low for 4-6 hours, or until the cheese is melted and bubbly.
7. Serve hot and garnish with additional cilantro, if desired.

Enjoy the delightful flavors of these Homemade Crock Pot Chicken Enchiladas with your family and friends. This recipe is perfect for gatherings or a cozy night at home.

CROCK POT CHICKEN ENCHILADA TACOS

Elevate your taco game with these scrumptious Crock Pot Chicken Enchilada Tacos. Packed with bold flavors, these tantalizing tacos will leave your taste buds begging for more.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup enchilada sauce
• 8 small tortillas
• 1/2 cup shredded cheese
• 1/4 cup chopped onions
• 1/4 cup chopped tomatoes
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a crock pot, combine the shredded chicken, enchilada sauce, cumin, chili powder, salt, and pepper. Mix well.
2. Cover the crock pot and cook on low for 2-3 hours, or until the chicken is heated through and the flavors have melded together.
3. Warm the tortillas in a skillet or microwave.
4. Fill each tortilla with the chicken mixture and top with shredded cheese, onions, tomatoes, cilantro, and a squeeze of lime juice.
5. Serve hot and enjoy the incredible flavors of these Crock Pot Chicken Enchilada Tacos.

CROCKPOT CHICKEN ENCHILADAS

Prepare to be blown away by the ease and deliciousness of these Crockpot Chicken Enchiladas. With minimal effort, you can enjoy a satisfying Mexican feast right at home.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup salsa
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1/2 cup diced onions
• 1/4 cup chopped cilantro
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 8 small flour tortillas
• 1 cup shredded cheese
• Greek yogurt, guacamole, and additional cilantro for serving

Instructions:

1. In a crock pot, combine the shredded chicken, salsa, black beans, corn kernels, diced tomatoes, onions, cilantro, cumin, and chili powder. Mix well.
2. Cover the crock pot and cook on low for 4-6 hours, or until the flavors have melded together.
3. Warm the flour tortillas in a skillet or microwave.
4. Fill each tortilla with the chicken mixture and roll it tightly.
5. Place the rolled tortillas in a baking dish and sprinkle the shredded cheese on top.
6. Bake in a preheated oven at 350°F for 15-20 minutes, or until the cheese is melted and golden.
7. Serve hot with a dollop of Greek yogurt, guacamole, and a sprinkle of cilantro.

CROCK-POT CHICKEN ENCHILADAS-RECIPE

Indulge in the comforting flavors of these Crock-Pot Chicken Enchiladas. This recipe is perfect for busy days when you want a delicious meal without spending hours in the kitchen.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup red enchilada sauce
• 1 cup diced green chilies
• 1 cup sour cream
• 1/2 cup diced onions
• 1/4 cup chopped cilantro
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 8 small corn tortillas
• 1 cup shredded cheese
• Sliced black olives and chopped green onions for garnish

Instructions:

1. In a crock pot, combine the shredded chicken, enchilada sauce, diced green chilies, sour cream, onions, cilantro, cumin, and chili powder. Mix well.
2. Cover the crock pot and cook on low for 2-3 hours, or until the chicken is heated through and the flavors have melded together.
3. Warm the corn tortillas in a skillet or microwave.
4. Fill each tortilla with the chicken mixture and roll it tightly.
5. Place the rolled tortillas in a baking dish and sprinkle the shredded cheese on top.
6. Bake in a preheated oven at 350°F for 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish with sliced black olives and chopped green onions.
8. Serve hot and savor the incredible flavors of these Crock-Pot Chicken Enchiladas.

CROCK POT CHICKEN ENCHILADA SOUP

Warm your soul with a bowl of comforting Crock Pot Chicken Enchilada Soup. This hearty soup is packed with all the flavors you love in traditional enchiladas, but in a comforting and satisfying soup form.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup enchilada sauce
• 1 cup diced tomatoes
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup diced onions
• 1/4 cup chopped cilantro
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• Tortilla strips, shredded cheese, sour cream, and chopped green onions for garnish

Instructions:

1. In a crock pot, combine the shredded chicken, enchilada sauce, diced tomatoes, black beans, corn kernels, onions, cilantro, cumin, chili powder, and chicken broth. Mix well.
2. Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours.
3. Before serving, taste and adjust the seasonings if needed.
4. Ladle the soup into bowls and garnish with tortilla strips, shredded cheese, sour cream, and chopped green onions.
5. Serve hot and enjoy the comforting flavors of this Crock Pot Chicken Enchilada Soup.

SLOW COOKER CHICKEN ENCHILADA CASSEROLE

Get ready for a no-fuss and incredibly tasty dinner with this Slow Cooker Chicken Enchilada Casserole. This recipe is perfect for busy days when you want a satisfying meal without all the prep work.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup red enchilada sauce
• 1 cup diced green chilies
• 1 cup corn kernels
• 1/2 cup diced onions
• 1/4 cup chopped cilantro
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 8 small corn tortillas, torn into pieces
• 2 cups shredded cheese
• Sliced black olives and chopped green onions for garnish

Instructions:

1. In a crock pot, combine the shredded chicken, enchilada sauce, diced green chilies, corn kernels, onions, cilantro, cumin, and chili powder. Mix well.
2. Add half of the torn corn tortillas to the crock pot and mix to coat them with the sauce.
3. Sprinkle half of the shredded cheese on top.
4. Repeat the layers with the remaining tortillas and cheese.
5. Cover the crock pot and cook on low for 4-6 hours, or until the cheese is melted and bubbly.
6. Garnish with sliced black olives and chopped green onions.
7. Serve hot and savor the incredible flavors of this Slow Cooker Chicken Enchilada Casserole.

We hope you enjoy trying out these irresistible Crock Pot Chicken Enchilada recipes. Each dish is filled with robust flavors and offers a delightful dining experience. So gather your ingredients, fire up your crock pot, and get ready to indulge in a scrumptious Mexican feast!