Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, crock pot chicken enchilada stack. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Crock Pot Chicken Enchilada Stack is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Crock Pot Chicken Enchilada Stack is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have 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:
- Take Equipment
- Take 1 crock pot (mine is 6.5 qt)
- Make ready 1 large mixing bowl
- Take 1 blender
- Take 1 medium saucepan
- Get 1 spatula
- Get 1 large mixing spoon
- Get 1 crockpot liner
- Get 1 non-fat cooking spray
- Prepare Ingredients
- Prepare 2 large bone-in chicken breasts
- Make ready 1/2 cup McCormick Taco seasoning
- Take 1 water
- Prepare 1 olive oil
- Take 1 medium onion, chopped
- Make ready 3 large garlic cloves, minced
- Prepare 1 small can chopped green chilis
- Make ready 1 can fire roasted tomatoes with chilis (14.5 oz)
- Get 8 oz spaghetti sauce with peppers, onion, and garlic (I prefer the Wal-mart brand)
- Prepare 1/4 cup McCormick Taco seasoning
- Prepare 2 tbsp chili powder
- Make ready 1 16 oz bag frozen corn
- Make ready 1 14.5 oz can black beans, rinsed
- Prepare 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 it up for this special food crock pot chicken enchilada stack recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
