Slow Cooker Green Chile Chicken Enchilada Pie Recipes

SLOW-COOKER CHICKEN ENCHILADA CHILI

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker.
• Cover and cook on Low heat setting 7 to 8 hours.
• Stir mixture to break up chicken. Top each serving with sour cream and cilantro.

SLOW COOKER GREEN CHILE CHICKEN

Steps:

• Remove stems from cilantro and tie together; save leaves for sauce.
• Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.
• Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks. Set aside. Reserve 1 to 1 1/2 cups cooking liquid. Let onion and garlic cool slightly, about 5 minutes. Dice and set aside.
• Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
• Place tomatillos cut-side down and jalapeno onto the prepared baking sheet. Drizzle with canola oil.
• Roast in the preheated oven for 25 minutes.
• Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.
• Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt to a food processor or blender. Mix sauce until well combined.
• Pour tomatillo sauce into a large pot and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat for 15 minutes. Serve.

CHICKEN-CHILE ENCHILADA PIE

Steps:

• Place sheet of foil on lower oven rack to catch any drips. Heat oven to 400°F. In 10-inch skillet, mix chicken, chiles and enchilada sauce. Cook over medium-high heat 3 to 4 minutes, stirring occasionally, until hot and bubbly. Pour into ungreased 9-inch glass pie plate.
• In medium bowl, stir Bisquick mix, cornmeal, milk and egg until blended. Stir in corn. Spoon over chicken mixture.
• Place pie plate on rack above foil. Bake 22 to 27 minutes or until toothpick inserted in topping comes out clean. Top with cheese and tomato. Let stand 5 minutes before serving.

6-INGREDIENT SLOW COOKER ENCHILADA CHICKEN

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.

SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE

Steps:

• In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Cook, covered, on low until a thermometer reads 165°, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.

EASY CHICKEN ENCHILADA PIE BAKE

Steps:

• Preheat oven to 350 degrees.
• Line a casserole dish with parchment paper.
• Lay half the tortillas down as the bottom layer, spaced out in two rows, to cover the bottom of the pan.
• Add peppers and onions, spread around the bottom.
• Add beans, sour cream, chicken, and green chile enchilada sauce, in layers.
• Place rest of tortillas on the top, spaced out in two rows.
• Smother with additional green chile enchilada sauce.
• Top with cheese and olives.
• Bake 30-40 minutes, until sauce is bubbling and cheese is melted.
• Top with green onions.
• Let cool 5 minutes before serving.

SLOW COOKER CHICKEN ENCHILADA CASSEROLE

Steps:

• 1. Combine enchilada sauce, tomatoes, green chiles, red onion, lime juice, and garlic in a 6-quart slow cooker. Add chicken breasts. Stir to coat. Cover and cook on HIGH for 4 hours or LOW for 8 hours or until chicken is very tender and cooked through (165 degrees).
• 2. Transfer chicken to a cutting board using a slotted spoon. Pour liquid into large bowl; wipe slow cooker clean with paper towels. Shred chicken using two forks. Place chicken into a separate large bowl; add 3 cups cooking liquid; stir to combine.
• 3. To assemble, layer one-third of each of the chicken mixture, Monterey Jack cheese cubes, and quartered tortillas in the slow cooker. Repeat layers 2 more times using remaining chicken mixture, cheese cubes, and tortillas. Pour an additional 1-1/2 cups cooking liquid over top to cover tortillas. Top with shredded Cheddar cheese.
• 4. Cover and cook on HIGH for 15 minutes or until cheese is melted and layers are heated through. Top with corn chips. Garnish with sour cream and cilantro, if desired.

CHICKEN AND GREEN CHILI ENCHILADAS

Steps:

• FIRST STEP:Preheat the oven to 350* In a large bowl mix the shredded chicken, green chilis and salt and pepper until completely combined SECOND STEP:Warm the enchilada sauce in a saucepan on low heat Dip tortillas in the sauce THIRD STEP:Add chicken mix to the middle of the tortilla Spread sour cream over the top of the meat mix FOURTH STEP:Roll the stuffed tortilla after folding in the sides Set aside seam side down until all are rolled FIFTH STEP:Place all rolled tortillas in a 8x 8 baking pan that has been sprayed well Cover with the remaining sauce SIXTH STEP:Sprinkle the top with the remaining cheese. Bale for 20 minutes until bubble on top

SLOW COOKER CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
• Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
• Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
• Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.

CHICKEN ENCHILADA PIE MADE IN SLOW COOKER

Steps:

• Make foil handles for slow cooker. Cut 3 strips of heavy duty aluminum foil 2 inches wide and about 18-20 long each.
• place in slow cooker in a bicycle spoke design, with foil folded over the outside. This is to make handles for gripping pie. You need this to remove from slow cooker.
• place a tortilla on the bottom of the slow cooker on top of foil strips.Take all ingredients in small amounts and put on top ending with the cheese last.
• keep layering in this way with the rest of the Tortillas. End with cheese on top.
• cover the dish with foil handles hanging over the sides.
• cook on low for 6-8 hours or high for 3-4 hours
• When it is done. Lift it out with the foil handles you made and place on platter. That's it. Enjoy :)
• note: this will work with cooked ground beef too,and a bag of grated Mexican cheese.