Crock Pot Chicken Enchilada Stack
Crock Pot Chicken Enchilada Stack

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, crock pot chicken enchilada stack. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Slow Cooker Enchilada Stack - Simply turn on your crockpot and forget all about it until you have the cheesiest and creamiest enchiladas ever! Yes, believe it or not, you can make enchiladas effortlessly in a Crock-Pot. It's so easy, it's practically fool-proof.

Crock Pot Chicken Enchilada Stack is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Crock Pot Chicken Enchilada Stack is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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. Prepare Equipment
  2. Get crock pot (mine is 6.5 qt)
  3. Get mixing bowl
  4. Take blender
  5. Take saucepan
  6. Take spatula
  7. Make ready mixing spoon
  8. Take crockpot liner
  9. Prepare non-fat cooking spray
  10. Make ready Ingredients
  11. Take bone-in chicken breasts
  12. Get McCormick Taco seasoning
  13. Take water
  14. Prepare olive oil
  15. Take onion, chopped
  16. Prepare garlic cloves, minced
  17. Prepare can chopped green chilis
  18. Get fire roasted tomatoes with chilis (14.5 oz)
  19. Get spaghetti sauce with peppers, onion, and garlic (I prefer the Wal-mart brand)
  20. Take McCormick Taco seasoning
  21. Take chili powder
  22. Make ready 16 oz bag frozen corn
  23. Get 14.5 oz can black beans, rinsed
  24. Take corn tortillas
  25. Prepare shredded cheese

Crock-Pot Chicken Enchilada Soup from Delish.com is the soup you'll be making all winter long. • Swap in skinless bone-in chicken thighs for breasts for richer flavor and more tender meat. Delicious and easy Crockpot Chicken Enchilada Soup! Loaded with bold, hearty flavors, and lots of comfort. Toss the enchilada sauce into your crock pot (slow cooker) together with the onions, tomatoes, corn, beans, and chicken breasts.

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.

This is a recipe I saw on the internet and it turned out so delicious and easy to make. I hope you give it a try. Thank you so much for watching. I love turning classic meals into soups, it's an easy (maybe even lazy) way to make a dish that only dirties one pot! I basically took my traditional chicken enchilada recipe, modified it and added some black beans, corn and chicken broth.

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