Crock Pot Shredded Chicken Enchiladas Recipes

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6-INGREDIENT SLOW COOKER ENCHILADA CHICKEN



6-Ingredient Slow Cooker Enchilada Chicken image

This easy recipe for shredded chicken for enchiladas is totally simple, completely delicious and the perfect weeknight crockpot recipe. Plus this chicken recipe is gluten-free and dairy-free, Paleo and Whole30 compliant too!

Provided by Robyn Downs

Categories     Main Course

Time 4h5m

Number Of Ingredients 9

2 medium onions (thinly sliced)
1 28-ounce can tomato sauce
1/2 to 1 teaspoon kosher salt
2 teaspoons cumin
1 teaspoon mild chili powder
1 teaspoon garlic powder
2 pounds boneless skinless chicken breasts (or thighs)
Juice of 1 lime
Hot sauce (optional)

Steps:

  • Add the sliced onions, tomato sauce, salt, cumin, chili powder, and garlic powder to a 6-quart slow cooker, stirring to combine.
  • Nestle the chicken into the slow cooker, making sure it is well covered by the tomato mixture.
  • Cook on high for 3-4 hours or low for 6-7, until the sauce has thickened, the onions are soft, and the chicken is falling apart.
  • Remove the chicken and shred with two forks. Add the shredded chicken back to the slow cooker, stirring to combine.
  • Add the lime juice and additional salt if desired. Serve warm, adding hot sauce to taste.

Nutrition Facts : Calories 192 kcal, Sugar 2 g, Sodium 378 mg, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 4 g, Fiber 1 g, Protein 33 g, Cholesterol 97 mg, UnsaturatedFat 2 g, ServingSize 1 serving

CROCKPOT SHREDDED CHICKEN



Crockpot Shredded Chicken image

How to make crock pot shredded chicken breasts or thighs. The easiest way to make shredded chicken! Plus, ideas for shredded chicken recipes!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 2h10m

Number Of Ingredients 2

2 medium boneless, skinless chicken breasts (about 8 ounces each)
kosher salt, black pepper, and other seasonings as desired (see blog post above for suggestions)

Steps:

  • Place chicken in the bottom of the slow cooker. Position the chicken so it's in a single layer and season, if desired (see blog post above for suggestions).
  • Cover and cook medium boneless, skinless chicken breast on LOW for 1 1/2 to 2 1/2 hours (for other cuts of chicken, such as boneless things, or bone-in chicken breasts or thighs, and for cooking times on HIGH, see the blog post above).
  • Check the chicken for doneness with an instant-read thermometer. (If you're using bone-in chicken, don't touch the thermometer to the bone.) The chicken should be 165 degrees F (I remove mine 5 to 10 degrees early, since the temperature will rise as it rests). Remove the chicken to a plate or cutting board and let rest 5 to 10 minutes so the juices can reincorporate (if you plan to shred the right in your slow cooker, you can let it rest there).
  • When the chicken is cooked through, shred it using a hand mixer, two forks, or your fingers. Serve as desired.

Nutrition Facts : ServingSize 4 ounces (about 1/2 cup cooked, shredded chicken), Calories 129 kcal, Protein 24 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 72 mg

EASY SLOW COOKER CHICKEN ENCHILADAS



Easy Slow Cooker Chicken Enchiladas image

With some advance prep, these Easy Slow Cooker Chicken Enchiladas are a snap to put together. An easy, delicious Mexican-inspired meal!

Provided by Valerie Brunmeier

Categories     Main Course

Time 45m

Number Of Ingredients 11

8 corn or flour tortillas (fajita size for flour)
2 cups cooked, shredded chicken from Crock-Pot Chicken Tacos recipe
2 cups red enchilada sauce (homemade or canned (I love Hatch Brand))
1½ cups shredded Monterey Jack cheese
1½ cups shredded sharp cheddar cheese
cilantro
thinly sliced green onions
diced tomato
chopped avocado
sliced black olives
sour cream

Steps:

  • Preheat oven to 400 degrees F. Coat a 13- x 9-inch baking dish with non-stick cooking spray.
  • If using corn tortillas, place 8 tortillas in a stack between a double layer of wet paper towels on a microwave-safe dish. Cook in microwave for 1 minute, or until warmed and pliable. If using flour tortillas, warm a stack of 8 on a plate in the microwave just until softened, about 40 seconds. See recipe note if you'd like to fry your corn tortillas.
  • Pour just enough enchilada sauce into prepared baking dish to cover the bottom with a thin layer.
  • Spoon a few tablespoons of shredded chicken towards one end of a tortilla. Sprinkle with a bit of Monterey Jack and sharp cheddar and roll tightly. Place seam side down in baking dish. Repeat with remaining tortillas. Pour remaining enchilada sauce over the top of the enchiladas, cover dish with foil, and bake for 25 minutes. Remove dish from oven and remove foil. Sprinkle with remaining cheese and return to oven for an additional 5 to 10 minutes, until cheese is melted and sauce is bubbly.
  • Garnish cooked enchiladas as desired. Serve with sour cream!

Nutrition Facts : Calories 602 kcal, Carbohydrate 33 g, Protein 43 g, Fat 33 g, SaturatedFat 19 g, Cholesterol 135 mg, Sodium 1488 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

SUPER EASY SLOW COOKER CHICKEN ENCHILADA MEAT



Super Easy Slow Cooker Chicken Enchilada Meat image

This is our busy family's go-to recipe for delicious chicken meat that can be used to make enchiladas, tacos, burritos, nachos, even over rice and beans. So easy to prepare, and the enchilada sauce is to die for. I normally put this together at lunch and serve it after work. Use in your favorite Mexican recipes. Pork or beef can be substituted for the chicken.

Provided by Kari Shifflett

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h15m

Yield 10

Number Of Ingredients 10

2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
⅓ cup chili powder
½ cup all-purpose flour
1 clove garlic
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or more to taste
4 skinless, boneless chicken breast halves

Steps:

  • Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
  • Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
  • Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.

Nutrition Facts : Calories 92.9 calories, Carbohydrate 8.8 g, Cholesterol 23.4 mg, Fat 1.8 g, Fiber 2.1 g, Protein 10.4 g, SaturatedFat 0.4 g, Sodium 359.1 mg, Sugar 1.3 g

SLOW COOKER ENCHILADAS



Slow Cooker Enchiladas image

An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.

Provided by AIMS312

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 6

Number Of Ingredients 8

1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix
1 ¼ cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
4 cups shredded Mexican cheese blend

Steps:

  • Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
  • In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
  • Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
  • Cover, and cook on High for 45 minutes to 1 hour.

Nutrition Facts : Calories 711.7 calories, Carbohydrate 36 g, Cholesterol 141.9 mg, Fat 45.6 g, Fiber 3.6 g, Protein 40.9 g, SaturatedFat 25.6 g, Sodium 2089.4 mg, Sugar 3.9 g

HEARTY CHICKEN ENCHILADAS



Hearty Chicken Enchiladas image

This slow-cooker shredded chicken enchiladas recipe is my husband and I's favorite dish. You can modify it to suit your taste, adding corn, rice or refried beans. -Jenny Miller, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 6h55m

Yield 2 casseroles (2 servings each).

Number Of Ingredients 7

1 pound boneless skinless chicken breasts
2 cans (15 ounces each) enchilada sauce
1 can (4 ounces) chopped green chiles
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional toppings: Sour cream, shredded lettuce, pico de gallo and sliced avocado

Steps:

  • In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook on low for 6-8 hours or until meat is tender., Remove chicken and shred with 2 forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each., Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese. , Cover 1 dish and freeze for up to 3 months. Cover and bake second dish at 350° for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired., To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition Facts : Calories 577 calories, Fat 20g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 1541mg sodium, Carbohydrate 57g carbohydrate (8g sugars, Fiber 8g fiber), Protein 46g protein.

CROCK POT MEXICAN SHREDDED CHICKEN



Crock Pot Mexican Shredded Chicken image

Say goodbye to dry shredded chicken! My super simple recipe for Crock Pot Mexican Shredded Chicken will be your new go-to for the juiciest shredded chicken EVER! Perfect for tacos, enchiladas, nachos, burrito bowls, soups and taco salads.

Provided by Erin @ Delightful E Made

Time 3h40m

Number Of Ingredients 8

2 lbs. boneless, skinless chicken breasts
1 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 (8 oz.) jar, taco sauce
1 (10 oz.) can, Rotel tomatoes and chilies
1 tsp. liquid smoke
Chopped cilantro for garnish, if desired

Steps:

  • In a slow cooker, add the uncooked chicken. Drizzle with the olive oil, and top with the salt and pepper.
  • In a bowl, stir together the taco sauce, Rotel, and liquid smoke. Pour over the top of the chicken. Set the slow cooker to low heat, and cook for 5-6 hours, or high heat for 2-3 hours.
  • Once the chicken has cooked, remove chicken breasts from the slow cooker and shred with forks. Return chicken to slow cooker and cook for another 30 minutes on low.
  • Enjoy on top of nachos, nachos, a taco salad, in soup or use for the filling in enchiladas.

Nutrition Facts : Calories 309 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 166 milligrams cholesterol, Fat 9 grams fat, Protein 51 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4 oz., Sodium 453 milligrams sodium, Sugar 1 grams sugar

CROCK POT CHICKEN ENCHILADAS



Crock Pot Chicken Enchiladas image

Very easy to make, just put in the crock and let it simmer all day. It's almost a weekly meal around here.

Provided by wonderwoman823

Categories     Chicken Breast

Time 4h45m

Yield 8 serving(s)

Number Of Ingredients 4

3 chicken breast halves
2 (14 ounce) cans old el paso enchilada sauce
1 1/2 cups cheese (I use mexican in the bag)
8 flour tortillas

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, Fat 11.5, SaturatedFat 4.5, Cholesterol 31, Sodium 1070.6, Carbohydrate 21.8, Fiber 1.6, Sugar 1.6, Protein 12.6

CROCK POT SHREDDED CHICKEN ENCHILADAS



Crock Pot Shredded Chicken Enchiladas image

This is a mixture of a bunch of different recipes that I have found that works best for me. The chicken comes out flavorful and the enchiladas are crispy and cheesy. What more can you ask for? Most of the time listed is the slow cooking time so there really isnt much work to do. Just throw it all in the crockpot and cook. I don't really measure, I kind of do things by eye, so the ingredients listed below are approximate.You will find that the chicken pretty much shreds itself! I love them, enjoy!

Provided by Kai in Rhode Island

Categories     Chicken Breast

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 19

4 boneless skinless chicken breasts (uncooked)
1/2 cup of chopped onion
1/2 cup of chopped green pepper
1/2 cup of chopped red pepper
1 (14 1/2 ounce) can stewed tomatoes
1/4 cup tomato sauce
1/4 cup chicken broth
2 garlic cloves, chopped
1 teaspoon marjoram
1 teaspoon cumin
1 teaspoon chili
1/2 chopped mushroom (personal preference, I throw these in for the last for the last part of cooking)
salt and pepper (to taste)
6 -8 tortillas
canola oil
1 (8 ounce) can refried beans
1 1/2 cups shredded cheddar cheese, divided (or a mixture or Jack and cheddar)
canola oil cooking spray
sour cream, for topping

Steps:

  • Place chicken in crock pot and add all crock pot ingredients.( I make sure the stewed tomatoes and veggies are on top of the chicken.).
  • Cook on low for 8 hours.
  • Turn and stir about halfway through.
  • Add mushrooms (if using)
  • Mix and stir chicken with a fork,breaking it apart ( It will shred on its own this way).
  • Chicken mixture will be saucy thats ok thats where the flavor is! I take out what I am using for the tortillas with a slotted spoon. I always have chicken leftover and I freeze the rest.
  • For Enchiladas-.
  • Set oven to 350 degrees.
  • Spray 9 by 13 inch pan with canola spray (I line my pan with foil first).
  • Heat canola oil in a pan and fry tortillas 10 -15 seconds on each side.
  • Spread one tbls of refried beans on one half of the tortilla.
  • Sprinkle with cheese and top with shredded chicken mixture ( about 2 tablespoons, whatever you prefer.).
  • Roll or fold over.
  • Place in oven and cook for 10 minutes.
  • Sprinkle remaining cheese and cook for 5 more minutes.
  • Top with sour cream and serve with rice. ( we use red beans and rice).

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