Crockpot Chicken Enchilada Casserole Recipes

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SLOW COOKER ENCHILADA QUINOA CASSEROLE



Slow Cooker Enchilada Quinoa Casserole image

Get out the slow cooker and make this easy and better-for-you casserole for dinner!

Categories     Entree

Time 3h

Yield 6

Number Of Ingredients 17

1 cup uncooked quinoa, rinsed
1/2 cup water
1 small onion, diced
2 cloves garlic, minced
1 red pepper, seeds removed, diced
2 (15 oz) cans black beans, rinsed and drained
2 (10 oz) cans Old El Paso™ mild red enchilada sauce
1 (15 oz) can diced tomatoes
1 (4.5 oz) can Old El Paso™ chopped green chiles
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and black pepper, to taste
1 1/2 cups shredded Mexican cheese
Optional toppings: Sliced green onions, avocado, diced tomatoes, sour cream, cilantro, and lime wedges

Steps:

  • Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro in a slow cooker. Stir to combine. Season with salt and pepper, to taste. Cover and cook on high for 3 hours or on low for 6 hours, or until the liquid is absorbed and quinoa is cooked.
  • Remove the lid and stir the casserole. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Put the lid back on and cook until the cheese melts, about 15 minutes.
  • Serve warm with desired toppings.

Nutrition Facts : Calories 430, Carbohydrate 61 g, Cholesterol 25 mg, Fat 2, Fiber 15 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 8 g, TransFat 0 g

CROCK-POT SLOW COOKER ENCHILADA CASSEROLE



Crock-Pot Slow Cooker Enchilada Casserole image

This is a great recipe to put together in the am and let it cook all day. The house fills with a great aroma and then you eat a flavorful meal. This recipe can be made with either the corn tortillas or flour tortillas. It comes out in a layered lasagna type way with the tortillas soft but not soggy. This recipe is one originally made by Shellie Hurrle. While there are a ton of enchilada casseroles out there this one is specifically made for the slow cooker/crockpot. Fast and easy. Enjoy. ChefDLH

Provided by ChefDLH

Categories     One Dish Meal

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground beef
1 medium onion, chopped
1 -2 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 corn tortillas
2 cups fresh corn (or 2 cups frozen corn or 15-oz can)
1 (19 ounce) can enchilada sauce
2 cups shredded cheddar cheese
1 (2 1/2 ounce) can sliced ripe olives, drained
1 cup sour cream

Steps:

  • Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream.

WHITE CHICKEN ENCHILADA SLOW-COOKER CASSEROLE



White Chicken Enchilada Slow-Cooker Casserole image

An easy, creamy chicken enchilada casserole. Slow cooking gently melds together the flavors of chicken thigh meat, cream of chicken soup, sour cream, and green chiles.

Provided by TRISTA5

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h30m

Yield 10

Number Of Ingredients 10

15 boneless, skinless chicken thighs or breasts
1 (26 ounce) can condensed cream of chicken soup
2 cloves garlic, chopped
1 (16 ounce) container sour cream
1 (7 ounce) can diced green chile peppers
15 flour tortillas
3 ½ cups shredded Monterey Jack cheese
1 (10 ounce) can sliced black olives
1 bunch chives for garnish
black pepper to taste

Steps:

  • Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.
  • Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.
  • Spray the inside of slow cooker lightly with non-stick cooking spray.
  • Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives.
  • Cook on Low setting for 3 to 4 hours. Top with chives.

Nutrition Facts : Calories 823.8 calories, Carbohydrate 66.4 g, Cholesterol 123.4 mg, Fat 44 g, Fiber 4.8 g, Protein 40 g, SaturatedFat 19 g, Sodium 1930.9 mg, Sugar 3.6 g

CROCKPOT CHICKEN ENCHILADA CASSEROLE



Crockpot Chicken Enchilada Casserole image

Make and share this Crockpot Chicken Enchilada Casserole recipe from Food.com.

Provided by Pinay0618

Categories     Chicken

Time 6h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

9 corn tortillas, 6-inch
1 (12 -16 ounce) can whole kernel corn with bell peppers, drained
2 cups cooked diced chicken
1 teaspoon chili powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt (to taste)
1 (4 ounce) can chopped green chili peppers, mild
2 cups shredded Mexican blend cheese or 2 cups mild cheddar cheese
2 (10 ounce) cans enchilada sauce
1 (15 ounce) can black beans, rinsed and drained
guacamole and sour cream

Steps:

  • Spray slow cooker with cooking spray. Place 3 tortillas in bottom of slow cooker. Top tortillas with the corn, half of the chicken, about half of the seasonings, and half of the chile peppers. Sprinkle with half of the shredded cheese and pour about 3/4 cup of enchilada sauce over the cheese. Repeat with 3 more tortillas, the black beans, remaining chicken, seasonings, chile peppers, and cheese. Top with remaining tortillas and enchilada sauce. Cover and cook on LOW setting for 5 to 6 hours. Serve with guacamole and sour cream.

Nutrition Facts : Calories 529, Fat 21.7, SaturatedFat 12.9, Cholesterol 69.3, Sodium 2301.9, Carbohydrate 59.4, Fiber 14, Sugar 16.5, Protein 27.2

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