Hearty Crock Pot Chicken Enchiladas Oamc Recipes

HEARTY CHICKEN ENCHILADAS

Steps:

• In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook on low for 6-8 hours or until meat is tender., Remove chicken and shred with 2 forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each., Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese. , Cover 1 dish and freeze for up to 3 months. Cover and bake second dish at 350° for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired., To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

HEARTY CROCK POT CHICKEN ENCHILADAS OAMC

Steps:

• In crock pot, combine chicken, enchilada sauce and chilies.
• Cover and cook on low for 6-8 hours.
• Remove chicken and shred with two forks.
• Reserve 1-2/3 cups cooking juices.
• Pour the remaining cooking juices into a large bowl and add the beans and shredded chicken.
• Coat two freezer-safe 8-in. square baking dishes with cooking spray and add 1/2 cup reserved juices to each.
• Place about 1/3 cup chicken mixture down the center of each tortilla.
• Roll up and place seam side down in prepared dishes.
• Pour remaining reserved juices over top and sprinkle with cheese.
• Cover and freeze one dish for up to 3 months.
• Cover and bake the second dish at 350° for 20 minutes. Uncover and bake an additional 5 minutes longer or until cheese is lightly browned.
• Serve with sour cream if desired.
• To use frozen enchiladas: Thaw in the refrigerator overnight.
• Remove from the refrigerator 30 minutes before baking and bake as directed above.

CHEESE AND CHICKEN ENCHILADAS (OAMC)

Steps:

• Coat a large skillet with cooking spray and saute onions until soft.
• Meanwhile, mix chicken, 1/2 c.
• cheddar, picante sauce and cream cheese.
• Addto onions and cook over low heat until cheese begins to melt.
• Spoon about 1/3 cup filling on each tortilla ands roll up.
• Place enchiladas (seam side down) in a 9x13 baking dish.
• Drizzle with taco sauce and remaining cheese.
• *Note:I flash freeze them and bag at this point in family size portions.
• If you are going ahead and eating now cover and bake at 350F 15 minutes.
• If you are pulling from the freezer, thaw in the refrigerator then bake.