Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, crock pot chicken enchilada stack. It is one of my favorites. This time, 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 foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Crock Pot Chicken Enchilada Stack is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook crock pot chicken enchilada stack using 25 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Crock Pot Chicken Enchilada Stack:
- Make ready Equipment
- Make ready 1 crock pot (mine is 6.5 qt)
- Prepare 1 large mixing bowl
- Make ready 1 blender
- Get 1 medium saucepan
- Prepare 1 spatula
- Prepare 1 large mixing spoon
- Get 1 crockpot liner
- Take 1 non-fat cooking spray
- Prepare Ingredients
- Prepare 2 large bone-in chicken breasts
- Get 1/2 cup McCormick Taco seasoning
- Make ready 1 water
- Take 1 olive oil
- Get 1 medium onion, chopped
- Prepare 3 large garlic cloves, minced
- Prepare 1 small can chopped green chilis
- Prepare 1 can fire roasted tomatoes with chilis (14.5 oz)
- Make ready 8 oz spaghetti sauce with peppers, onion, and garlic (I prefer the Wal-mart brand)
- Get 1/4 cup McCormick Taco seasoning
- Make ready 2 tbsp chili powder
- Get 1 16 oz bag frozen corn
- Get 1 14.5 oz can black beans, rinsed
- Make ready 12 small corn tortillas
- Prepare 8 oz shredded cheese
Instructions to make Crock Pot Chicken Enchilada Stack:
- 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!
- 20 min hands on, 4 hours hands off :)
- 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.
- Go watch a movie.
- 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.
- Rinse out your crockpot and put in the liner. Spray liner with cooking spray.
- 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.
- 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.
- 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.
- Pour enough sauce into the bottom of the crockpot the cover the bottom, about 3 tbsps.
- Add your chicken (with juice) to the sauce pan. Stir in remaining sauce, corn, and black beans.
- In your crockpot lay corn tortillas over the plain sauce. It took 2 slightly overlapped to cover the bottom of my crockpot.
- 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.
- Return lid to the crockpot and cook on high 2 hours, until edges are lightly browned.
- Optional Serve with spanish rice, sour cream, salsa, avacado, and/or cilantro.
So that’s going to wrap this up with this exceptional food crock pot chicken enchilada stack recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
