Best 3 Crock Pot Shredded Chicken Enchiladas Recipes
Indulge in the tantalizing flavors of Mexican cuisine with our collection of crock-pot shredded chicken enchiladas recipes. Embark on a culinary journey to create these delectable dishes, featuring tender, slow-cooked chicken enveloped in warm tortillas, smothered in rich enchilada sauce, and topped with melted cheese. Discover a symphony of textures and flavors with each bite.
Savor the authentic taste of traditional enchiladas with our classic recipe, featuring a flavorful filling of shredded chicken, sautéed vegetables, and aromatic spices, all wrapped in corn tortillas and bathed in a savory enchilada sauce. Or, add a touch of smokiness with our chipotle chicken enchiladas, where the chicken is infused with the heat and smokiness of chipotle peppers, creating a dish that packs a punch.
For a vegetarian twist, try our black bean and corn enchiladas, where hearty black beans and sweet corn replace the chicken, providing a protein-packed and flavorful alternative. And for a unique take on this classic dish, our sweet potato and black bean enchiladas combine the sweetness of roasted sweet potatoes with the earthy flavor of black beans, creating a delightful vegetarian option.
Each recipe offers detailed instructions, ensuring that even novice cooks can create these enchilada masterpieces. Whether you prefer the classic flavors of traditional enchiladas or crave the bold spice of chipotle or the hearty goodness of vegetarian options, our collection has something for every palate. So, gather your ingredients, prepare your slow cooker, and get ready to savor the deliciousness of crock-pot shredded chicken enchiladas.
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
CROCK POT SHREDDED CHICKEN ENCHILADAS
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
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).
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:
- Prep the Chicken: Rinse the chicken breasts and pat them dry. Season them with your favorite spices and herbs, such as garlic powder, onion powder, paprika, cumin, and salt. You can also add a teaspoon of olive oil to help the spices stick to the chicken.
- Use a Slow Cooker: This recipe is designed for a slow cooker, which makes it easy to prepare and cook. Simply add the chicken, salsa, and enchilada sauce to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
- Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. You can also use a stand mixer or food processor to shred the chicken.
- Make the Enchiladas: To assemble the enchiladas, simply fill each tortilla with a layer of shredded chicken, cheese, and your favorite toppings. Roll up the tortillas and place them in a baking dish.
- Bake the Enchiladas: Bake the enchiladas in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve and Enjoy: Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, and salsa. Enjoy!
Conclusion:
This Crock Pot Shredded Chicken Enchiladas recipe is a delicious and easy-to-make meal that is perfect for any occasion. With just a few simple ingredients and steps, you can have a flavorful and satisfying meal that the whole family will love. So, next time you're looking for a quick and easy dinner idea, give this recipe a try!
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