Slow Cooker Chicken Enchilada Melts Recipes

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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 CHEESY CHICKEN ENCHILADAS RECIPE



Slow Cooker Cheesy Chicken Enchiladas Recipe image

Make dinner simple - the flavorful filling for these Slow Cooker Chicken Enchiladas cooks all day in a crock pot.

Provided by Camille Beckstrand

Categories     Main Course

Time 6h45m

Number Of Ingredients 16

6 boneless, skinless chicken breasts
1 ounce taco seasoning (1 packet)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
1 small onion (chopped)
4 ounces diced green chilies (1 can)
1 teaspoon lime juice
¼ cup water
10.5 ounces cream of chicken soup (1 can)
1 cup sour cream
2 cups shredded cheddar cheese (any cheese would work, use your favorite)
10 ounces enchilada sauce (1 can, you can use red or green)
2 Tablespoons green onions (chopped)
olives (sliced)
12 tortillas

Steps:

  • Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.
  • Once it is finished baking, shred chicken with 2 forks (it should come apart really easy).
  • Mix together cream of chicken soup and sour cream.
  • Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9x13 pan (or two 9x9" pans).
  • Place a scoop of the chicken mixture on a tortilla. Sprinkle on a little bit of cheese and roll up. Place seam-side down in the pan.
  • Repeat with the rest of the tortillas.
  • Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives.
  • Bake at 350 degrees for 25-30 minutes.

Nutrition Facts : Calories 310 kcal, Carbohydrate 23 g, Protein 21 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 68 mg, Sodium 976 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

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