Crock Pot Chicken Enchilada Stack
Crock Pot Chicken Enchilada Stack

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, crock pot chicken enchilada stack. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Crock Pot Chicken Enchilada Stack is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Crock Pot Chicken Enchilada Stack is something that I’ve loved my whole life. They are fine and they look wonderful.

Think outside the "dish." You can enjoy the flavor and texture of enchiladas in a slow cooker; just stack the tortillas instead of rolling them. We suggest lining your slow cooker with a slow-cooker bag so you can easily remove the stack from the cooker. This enchilada recipe saves you time from centering the filling on a tortilla and rolling it up.

To get started with this particular recipe, we must first prepare a few ingredients. You can have crock pot chicken enchilada stack using 25 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Crock Pot Chicken Enchilada Stack:
  1. Take Equipment
  2. Take 1 crock pot (mine is 6.5 qt)
  3. Make ready 1 large mixing bowl
  4. Take 1 blender
  5. Make ready 1 medium saucepan
  6. Get 1 spatula
  7. Prepare 1 large mixing spoon
  8. Make ready 1 crockpot liner
  9. Take 1 non-fat cooking spray
  10. Make ready Ingredients
  11. Make ready 2 large bone-in chicken breasts
  12. Take 1/2 cup McCormick Taco seasoning
  13. Get 1 water
  14. Prepare 1 olive oil
  15. Make ready 1 medium onion, chopped
  16. Take 3 large garlic cloves, minced
  17. Take 1 small can chopped green chilis
  18. Get 1 can fire roasted tomatoes with chilis (14.5 oz)
  19. Prepare 8 oz spaghetti sauce with peppers, onion, and garlic (I prefer the Wal-mart brand)
  20. Prepare 1/4 cup McCormick Taco seasoning
  21. Make ready 2 tbsp chili powder
  22. Prepare 1 16 oz bag frozen corn
  23. Get 1 14.5 oz can black beans, rinsed
  24. Prepare 12 small corn tortillas
  25. Get 8 oz shredded cheese

Pour a little enchilada sauce on top of meat. Sprinkle some cheese on top of sauce. Add another tortilla and continue layering until you run out of meat mixture. The easiest enchiladas you will ever make.

Instructions to make Crock Pot Chicken Enchilada Stack:
  1. This is more hands on than any other crockpot recipe I have attempted but way less involved than handrolling and baking regular enchiladas and the homemade enchilada sauce is AMAZING!
  2. 20 min hands on, 4 hours hands off :)
  3. Place chicken breasts in crockpot. Season with 1/2c taco seasoning and cover with water. Place lid on top and cook on high 2 hours.
  4. Go watch a movie.
  5. Turn off your crockpot. Shred your chicken into a large mixing bowl, removing bones, skin, and fat. Do not drain the juice off the chicken, but dump out the water from the crockpot.
  6. Rinse out your crockpot and put in the liner. Spray liner with cooking spray.
  7. Preheat saucepan to medium high heat. Drizzle pan with olive oil. Add onions and saute a couple minutes. Add garlic and saute a couple more. Finally add your green chilis and bring to a solid simmer.
  8. To your onion mixture, add your can of tomatoes and spaghetti sauce. Let simmer a minute and add the rest of the taco seasoning and chili powder. Remove from heat.
  9. Spoon half of your sauce into the blender. Remove the middle piece of the lid to vent the steam but cover with a couple folded paper towels to prevent splattering. Pulse until smooth. Repeat with remaining sauce.
  10. Pour enough sauce into the bottom of the crockpot the cover the bottom, about 3 tbsps.
  11. Add your chicken (with juice) to the sauce pan. Stir in remaining sauce, corn, and black beans.
  12. In your crockpot lay corn tortillas over the plain sauce. It took 2 slightly overlapped to cover the bottom of my crockpot.
  13. Spread a heaping spoonful of the chicken mixture over the tortillas and top with some of the cheese mixture. Repeat with remaining tortillas, chicken, and cheese.
  14. Return lid to the crockpot and cook on high 2 hours, until edges are lightly browned.
  15. Optional Serve with spanish rice, sour cream, salsa, avacado, and/or cilantro.

Simply turn on your crockpot and forget all about it until you have the cheesiest, creamiest enchiladas ever! My slow cooker and I have become very good friends this fall season. Place chicken breasts and a large can of enchilada sauce into the slow cooker. After the chicken and sauce have cooked, shred the chicken and add the corn tortillas (that have been cut into strips), half of the cheese, and half of the olives, stir and flatten out into a casserole. I altered the recipe a bit though.

So that’s going to wrap this up with this special food crock pot chicken enchilada stack recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!