Best 4 Crock Pot Mexican Chicken Enchilada Filling Recipes
**Indulge in the delightful flavors of Mexican cuisine with our diverse collection of Crock-Pot Mexican Chicken Enchilada Filling recipes. Embark on a culinary journey to create authentic and flavorful dishes that will tantalize your taste buds and transport you to the vibrant streets of Mexico.**
**Our recipes showcase a variety of cooking techniques and ingredients to cater to different preferences and skill levels. Whether you're a seasoned chef or a novice in the kitchen, our easy-to-follow instructions and helpful tips will guide you in crafting delectable enchilada fillings that are sure to impress your family and friends.**
**From classic recipes like the Traditional Crock-Pot Mexican Chicken Enchilada Filling, to innovative takes such as the Creamy Poblano Chicken Enchilada Filling and the Black Bean and Corn Enchilada Filling, our collection offers something for every palate. Discover the perfect balance of spices, tender chicken, and a symphony of textures in each recipe.**
**Each recipe provides step-by-step instructions, along with cooking times and serving suggestions. We've also included variations and substitution ideas to accommodate dietary preferences and allergies. Get ready to savor the mouthwatering taste of homemade enchiladas, brimming with succulent chicken, savory fillings, and a delectable combination of spices.**
**So, gather your ingredients, preheat your Crock-Pot, and let's embark on a culinary adventure to create unforgettable Mexican-inspired dishes. Prepare to delight in the vibrant flavors and aromas of Mexico, right in the comfort of your own kitchen.**
SUPER EASY SLOW COOKER CHICKEN ENCHILADA MEAT
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
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
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
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
CROCK POT MEXICAN CHICKEN ENCHILADA FILLING
I got this recipe from my sis-in-law and it is yummo! Very easy to put together and even easier to eat. Ha ha. I tastes like chicken enchiladas without having to do all the work.
Provided by planetsbestcook
Categories One Dish Meal
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place the cubed chicken in the bottom of crock pot.
- Mix the salsa and cream of chicken soup together.
- Pour soup mixture over cubed chicken.
- Add crushed tortilla chips on top of soup mixture.
- Add grated cheese over the crushed chips.
- Cook on high for 4 hours.
- Take a potato masher and mash all the chicken into little bits inside the crock pot.
- Stir it well.
- Cook for 2 more hours on low.
- Serve in tortillas with sour cream.
CROCK POT CHICKEN ENCHILADAS
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
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
Tips:
- Mise en place: Before starting, ensure all ingredients are prepped and measured. This makes the cooking process smoother and more efficient.
- Use a quality slow cooker: A reliable slow cooker is essential for achieving tender and flavorful enchilada filling. Look for one with adjustable temperature settings and a locking lid.
- Sear the chicken: Searing the chicken before adding it to the slow cooker adds depth of flavor and prevents it from becoming dry. You can do this in a skillet over medium-high heat for a few minutes per side.
- Use a variety of spices: The blend of spices in this recipe creates a complex and authentic Mexican flavor. Adjust the amount of chili powder, cumin, and oregano to your taste preferences.
- Don't overcook the chicken: Overcooked chicken becomes dry and tough. Aim for an internal temperature of 165°F (74°C) for properly cooked chicken.
- Serve immediately: Enchilada filling is best served fresh out of the slow cooker. If you need to make it ahead of time, store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
This Crock-Pot Mexican Chicken Enchilada Filling recipe offers a convenient and flavorful way to prepare a classic Mexican dish. With tender chicken, a medley of spices, and the convenience of a slow cooker, it's an easy and satisfying meal for any occasion. Whether you're hosting a party or simply looking for a quick and delicious weeknight dinner, this recipe has you covered. So, gather your ingredients, turn on your slow cooker, and let the aromas of this delightful dish fill your kitchen!
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