Crock Pot Creamy Enchilada Chowder Recipes

CHEESE ENCHILADA CHOWDER

Steps:

• Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.
• In a mixing bowl, add the enchilada sauce and cream soup; whisk together.
• Gradually whisk in the milk until mixture is smooth.
• Pour over vegetables in slow-cooker.
• Cover and cook on LOW heat for 6-8 hours.
• Add cheese and stir until melted.
• Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.

SLOW-COOKER LAYERED ENCHILADA DINNER

Steps:

• In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
• Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
• Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
• Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

CHICKEN ENCHILADA SLOW COOKER SOUP

Steps:

• Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
• Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.