Chicken And Corn Enchiladas In A Crock Pot Recipes

CHICKEN AND CORN ENCHILADAS IN A CROCK POT

Steps:

• 1. Stir together the cream of chicken soup, sour cream and chopped green chiles.
• 2. Fold chicken and corn into the soup mixture.
• 3. Pour 1/2 can of enchilada sauce on bottom of medium (4-5 quart) slow cookder and arrange 1/2 of cut tortilla pieces over sauce.
• 4. Spread 1/2 chicken mixture over cut tortilla pieces and top with with 1/2 cheese mixture.
• 5. Repeat layer, starting with remaining enchilada sauce and cut tortillas.
• 6. Cook for 4-6 hours on LOW
• 7. Place sliced green onions on top before serving

CROCK POT SHREDDED CHICKEN ENCHILADAS

Steps:

• Place chicken in crock pot and add all crock pot ingredients.( I make sure the stewed tomatoes and veggies are on top of the chicken.).
• Cook on low for 8 hours.
• Turn and stir about halfway through.
• Add mushrooms (if using)
• Mix and stir chicken with a fork,breaking it apart ( It will shred on its own this way).
• Chicken mixture will be saucy thats ok thats where the flavor is! I take out what I am using for the tortillas with a slotted spoon. I always have chicken leftover and I freeze the rest.
• For Enchiladas-.
• Set oven to 350 degrees.
• Spray 9 by 13 inch pan with canola spray (I line my pan with foil first).
• Heat canola oil in a pan and fry tortillas 10 -15 seconds on each side.
• Spread one tbls of refried beans on one half of the tortilla.
• Sprinkle with cheese and top with shredded chicken mixture ( about 2 tablespoons, whatever you prefer.).
• Roll or fold over.
• Place in oven and cook for 10 minutes.
• Sprinkle remaining cheese and cook for 5 more minutes.
• Top with sour cream and serve with rice. ( we use red beans and rice).