Easy Crock Pot Chicken Enchilada Casserole Recipe

Crock Pot Chicken Enchilada Casserole The Spruce Eats. green onions, garlic powder, enchilada sauce, ripe olives, corn tortillas and 18 more. Guided.

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For the Crock Pot Chicken Enchilada Casserole. 6 large boneless, skinless chicken breasts. 2 tablespoons extra-virgin olive oil. 2 (10 3/4-ounce) cans condensed cream of chicken soup. 1 (4-ounce) can sliced ripe olives. 1/2 cup coarsely chopped onion. 1 (4-ounce) can mild green chile peppers. 16 to 20 small corn tortillas. 2 (10-ounce) cans enchilada sauce

Rating: 4.1/5(77)
Total Time: 5 hrs 20 mins
Category: Entree, Dinner
Calories: 614 per serving

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Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles. Spray the inside of slow cooker lightly with non …

Rating: 4.1/5(220)
Total Time: 4 hrs 30 mins
Category: Mexican Recipes
Calories: 824 per serving
1. Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.
2. Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.
3. Spray the inside of slow cooker lightly with non-stick cooking spray.
4. Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives.

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Crock Pot Chicken Enchiladas MyRecipes. vegetable, flour tortillas, enchilada sauce, chicken thighs, shredded cheese and 1 more. Yummly Original. Easy Slow-Cooker Chicken Tacos Yummly. cumin, avocado, red cabbage, bbq …

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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 …

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Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve

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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 …

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Place chicken breast in crock pot and pour enchilada sauce over chicken. Cook on high for 3 to 4 hours or low for 6 to 8. Shred by pulling chicken apart with 2 forks.

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Add the chicken into the slow cooker and season it with salt and pepper. Add in the black beans, sweet corn, bell peppers, and onion into the slow cooker as well. Pour the enchilada sauce on top. Mix together the ingredients to make sure they are evenly distributed.

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To get started, spray your slow cooker with non-stick cooking spray or use a slow cooker liner to make clean up easier. Once your crock pot is prepped, place the chicken breasts in the bottom. Top the meat with the full can of enchilada sauce. Cook this on high for 4 hours, or on low temperature for 6 to 8 hours.

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Instructions. Add chicken breasts to a slow cooker and sprinkles onions over the top of them, then pour enchilada sauce over top. Cover and cook on HIGH for 4 hours, until chicken is fully cooked. Shred chicken, add tortilla strips then sprinkle beans and corn evenly over each layer of tortilla strips to the slow cooker, and stir to combine.

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In a 2 ½ to 4 quart crock pot add one 15 oz. can tomato sauce, 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon cumin, 1 teaspoon salt, ½ teaspoon pepper. Mix well. Add the chicken pushing into the sauce to cover a little. Cook on low for 2 ½ to 3 hours.

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You start by making your sauce and then spooning just enough on the bottom of your pan to keep your tortillas from sticking. Then you layer your tortillas, sauce, chicken, cheese, olives and repeat. In my casserole crock I made three layers because it was spread out.

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Instructions. Sauté the onion in 1 tablespoon oil until translucent. Add garlic to the pan and sauté for 1 minute longer. Add 2 can of enchilada sauce and the cooked chicken to the pan. Simmer the chicken in the sauce for about five minutes then remove from heat. Grease the bottom of a six quart crock pot with oil.

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This amazing enchilada in one pan recipe is incredibly easy and amazingly delicious. The juicy chicken works beautifully with cheese, sauce, and all the fixings for a slow cooker Instant Pot type meal.. As is the case with many slow recipes, you must be patient with it for the best flavors.

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