Best 4 Slow Cooker Chicken Enchilada Melts Recipes
**Savor the Cheesy Goodness: A Culinary Journey of Slow-Cooker Chicken Enchilada Melts with a Burst of Mexican Flavors**
Embark on a tantalizing culinary adventure with our irresistible slow-cooker chicken enchilada melts, a symphony of Mexican flavors that will tantalize your taste buds. These delectable delights are crafted with tender, succulent chicken, enveloped in a savory enchilada sauce, and smothered with a blanket of melted cheese, creating a harmonious blend of textures and flavors. With minimal effort and maximum satisfaction, our slow-cooker method ensures a hassle-free cooking experience, allowing you to savor this delectable dish without sacrificing precious time in the kitchen. Get ready to indulge in a culinary fiesta with our diverse collection of recipes, including variations for chicken, beef, and even vegetarian options, catering to every palate and dietary preference. Discover the magic of slow-cooked perfection with our slow-cooker chicken enchilada melts, a culinary masterpiece that will leave you craving more.
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 CHICKEN ENCHILADA MELTS
After tasting a similar recipe at a sandwich shop, I knew I had to try my own version at home. Personally, I like mine even more! I like to mix equal parts salsa and ranch dressing to make a tasty sauce for these sandwiches. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Lunch
Time 4h25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a greased 3-qt. slow cooker, combine chicken, salsa and taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours., To serve, preheat broiler. Shred chicken with 2 forks; stir in tomatoes and cilantro., Place bread on ungreased baking sheets; broil 2-3 in. from heat until tops are lightly browned. Using tongs, place rounded 1/3 cup chicken mixture on each toast. Sprinkle with cheese. Broil until cheese is melted, 2-3 minutes. If desired, top with olives and additional tomatoes.Freeze option: Cool chicken mixture without tomatoes and cilantro; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; stir in tomatoes and cilantro and serve as directed.
Nutrition Facts : Calories 377 calories, Fat 10g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1082mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA
This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
- Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
- Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
- Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.
Nutrition Facts : Calories 460, Carbohydrate 34 g, Cholesterol 130 mg, Fat 1 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 4 g, TransFat 1/2 g
SLOW COOKER CHEESY CHICKEN ENCHILADA SOUP
Cheesy chicken enchilada soup with black beans, corn, and tomatoes.
Provided by D Taylor
Categories Chicken Soup
Time 3h30m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 37.9 g, Cholesterol 101.9 mg, Fat 17.9 g, Fiber 10.7 g, Protein 35.6 g, SaturatedFat 9.2 g, Sodium 1716.4 mg, Sugar 4.1 g
Tips:
- Prep the Chicken Ahead of Time: Save time by cooking the chicken breasts in advance. Shred or dice the chicken and store it in the refrigerator for up to 3 days or freeze it for longer storage.
- Choose Your Enchilada Sauce Wisely: The right enchilada sauce can make or break your dish. Look for a sauce that has a good balance of flavors and heat. If you like it spicy, choose a sauce with a kick. If you prefer a milder flavor, opt for a milder sauce.
- Don't Overcrowd the Slow Cooker: Make sure there is enough space in the slow cooker for the chicken and sauce to cook evenly. If the slow cooker is too crowded, the chicken may not cook through properly.
- Cook on Low and Slow: The key to tender, flavorful chicken is to cook it on low and slow. This will allow the chicken to absorb the flavors of the sauce and become fall-apart tender.
- Top with Your Favorite Toppings: Before serving, top the chicken enchilada melts with your favorite toppings. Shredded cheese, sour cream, guacamole, and salsa are all popular choices.
Conclusion:
Slow-cooker chicken enchilada melts are a quick, easy, and delicious meal that can be enjoyed by the whole family. With a few simple ingredients and a little bit of time, you can have a tasty dish that is perfect for busy weeknights or lazy weekends. So next time you're looking for a simple and satisfying meal, give this recipe a try.
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