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Crock Pot to Pan: Chicken Enchiladas

Updated on August 23, 2013
5 stars from 1 rating of Chicken Enchiladad

Substitutions and Toppings

This is one of my favorite recipes. It makes a lot of food for a big family. I like to make it for birthday parties when the extended family comes over. There are always some leftovers for the next day. The great thing about these enchiladas is they taste just as great the second time around. Another good thing about this recipe is the crock pot. Not all chicken is the same. I use the cheaper frozen chicken for this recipe because it slow cooks in the crock pot all day. It always comes out tender.

My husband and I assemble the enchiladas together. It goes faster with two but one may do it alone.

There are different toppings for this recipe. I top mine with homemade salsa and sour cream. My husband enjoys Pace picante on his. You can also add some extra cheese or hot peppers if you are especially adventurous.

This recipe can be made with the enchilada seasoning packet or the taco seasoning packet. Either way, it tastes great.

If you want a little change to your usual dinner, I hope you give these enchiladas a try.

Chicken Enchilads with a side of chips and homemade salsa.

Top with sour cream and homemade salsa.
Top with sour cream and homemade salsa.

Cook Time

Prep time: 20 min
Cook time: 8 hours 10 min
Ready in: 8 hours 30 min
Yields: 10-12 servings

Ingredients

  • 1 Taco or Enchilada Seasoning Packet
  • 2 Pounds (1-Bag) Frozen Chicken, Thawed (optional)
  • 1 14.5oz. Can Diced Tomatoes
  • 30-32 Corn Tortillas
  • 1 8oz. Bag Shredded Cheddar, (Approx. 2 cups)
  • 2 10oz. Cans Enchilada Sauce

Picture Instructions for Enchiladas

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Crock pot mixtureCook for up to 8 hours or until chicken shreds.Ingrediants for second part of the recipeHeat your corn tortillas.Chicken mixture is done. Shred and Stir.Get out your cookie sheet and place your ingredients around.Spoon enchilada sauce onto warm tortilla.Top with chicken and cheese.Roll up and place to the side.Top with more sauce.Add the cheese to the top.When ready for the oven one cookie sheet should look like this.This made approximately 31 enchiladas. Place in the oven at 350 degrees.Remove from oven when cheese is melted.
Crock pot mixture
Crock pot mixture
Cook for up to 8 hours or until chicken shreds.
Cook for up to 8 hours or until chicken shreds.
Ingrediants for second part of the recipe
Ingrediants for second part of the recipe
Heat your corn tortillas.
Heat your corn tortillas.
Chicken mixture is done. Shred and Stir.
Chicken mixture is done. Shred and Stir.
Get out your cookie sheet and place your ingredients around.
Get out your cookie sheet and place your ingredients around.
Spoon enchilada sauce onto warm tortilla.
Spoon enchilada sauce onto warm tortilla.
Top with chicken and cheese.
Top with chicken and cheese.
Roll up and place to the side.
Roll up and place to the side.
Top with more sauce.
Top with more sauce.
Add the cheese to the top.
Add the cheese to the top.
When ready for the oven one cookie sheet should look like this.
When ready for the oven one cookie sheet should look like this.
This made approximately 31 enchiladas. Place in the oven at 350 degrees.
This made approximately 31 enchiladas. Place in the oven at 350 degrees.
Remove from oven when cheese is melted.
Remove from oven when cheese is melted.

Instructions

  1. Place chicken, one can of diced tomatoes, and seasoning packet in crock pot. Cook on low for 8 hours.
  2. Chicken should shred apart. Shred with fork and knife. Stir.
  3. Heat tortillas in microwave until hot. Preheat oven to 350 degrees.
  4. Place warm tortilla on cookie sheet. Spoon enchilada sauce onto tortilla and spread around.
  5. Add a small spoonful of chicken mixture and top with cheese. Roll up tortilla.
  6. Repeat this process until all of chicken mixture is gone.
  7. Top rolled up enchiladas with the remainder of sauce and cheese.
  8. Place in oven and bake until cheese is melted.
  9. Serve with your favorite topping and Enjoy!

Comments

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    • Jonathan Bingham profile image

      Jonathan Bingham 3 years ago from Oklahoma City, Oklahoma

      Now I'm starving. Thanks!

    • joycampbell profile image
      Author

      Joy Campbell 3 years ago from Oklahoma

      Give it a whirl.

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