Best 3 Super Easy Slow Cooker Chicken Enchilada Meat Recipes
Indulge in the delightful flavors of Mexican cuisine with our "Super Easy Slow Cooker Chicken Enchilada Meat" recipe. This hassle-free dish combines the richness of enchilada sauce, tender chicken, and a blend of spices, all simmered to perfection in your slow cooker. Serve it as a versatile filling for enchiladas, tacos, burritos, or nachos. The recipe offers variations for different types of enchilada sauce, including red, green, and tomatillo, allowing you to customize the flavor profile to your preference. Additionally, we provide a vegetarian alternative using black beans instead of chicken, catering to diverse dietary choices. Get ready to tantalize your taste buds with this irresistible slow-cooker meal that's perfect for busy weeknights or casual gatherings.
Let's cook with our recipes!
EASY SLOW COOKER CHICKEN ENCHILADAS
With some advance prep, these Easy Slow Cooker Chicken Enchiladas are a snap to put together. An easy, delicious Mexican-inspired meal!
Provided by Valerie Brunmeier
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Coat a 13- x 9-inch baking dish with non-stick cooking spray.
- If using corn tortillas, place 8 tortillas in a stack between a double layer of wet paper towels on a microwave-safe dish. Cook in microwave for 1 minute, or until warmed and pliable. If using flour tortillas, warm a stack of 8 on a plate in the microwave just until softened, about 40 seconds. See recipe note if you'd like to fry your corn tortillas.
- Pour just enough enchilada sauce into prepared baking dish to cover the bottom with a thin layer.
- Spoon a few tablespoons of shredded chicken towards one end of a tortilla. Sprinkle with a bit of Monterey Jack and sharp cheddar and roll tightly. Place seam side down in baking dish. Repeat with remaining tortillas. Pour remaining enchilada sauce over the top of the enchiladas, cover dish with foil, and bake for 25 minutes. Remove dish from oven and remove foil. Sprinkle with remaining cheese and return to oven for an additional 5 to 10 minutes, until cheese is melted and sauce is bubbly.
- Garnish cooked enchiladas as desired. Serve with sour cream!
Nutrition Facts : Calories 602 kcal, Carbohydrate 33 g, Protein 43 g, Fat 33 g, SaturatedFat 19 g, Cholesterol 135 mg, Sodium 1488 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
6-INGREDIENT SLOW COOKER ENCHILADA CHICKEN
This easy recipe for shredded chicken for enchiladas is totally simple, completely delicious and the perfect weeknight crockpot recipe. Plus this chicken recipe is gluten-free and dairy-free, Paleo and Whole30 compliant too!
Provided by Robyn Downs
Categories Main Course
Time 4h5m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 192 kcal, Sugar 2 g, Sodium 378 mg, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 4 g, Fiber 1 g, Protein 33 g, Cholesterol 97 mg, UnsaturatedFat 2 g, ServingSize 1 serving
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 Mexican Recipes
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
Tips:
- To save time, use a pre-made enchilada sauce. You can also make your own if you have the time and ingredients.
- If you don't have a slow cooker, you can cook the chicken in a pot on the stovetop over medium-low heat for about 1 hour, or until the chicken is cooked through.
- To make the chicken more flavorful, you can marinate it in a mixture of olive oil, garlic, cumin, chili powder, and salt and pepper for at least 30 minutes before cooking.
- You can use any type of shredded cheese that you like in this recipe. Cheddar, Monterey Jack, and pepper Jack are all popular choices.
- If you want a crispy topping on your enchiladas, you can sprinkle some shredded cheese on top before baking them in the oven.
Conclusion:
This super easy slow cooker chicken enchilada meat is a delicious and versatile dish that can be served for dinner, lunch, or even breakfast. It's also a great option for potlucks and parties. With just a few simple ingredients and a little bit of time, you can have a tasty and satisfying meal that the whole family will love.
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