Easiest Way to Prepare Speedy Crock Pot Chicken Enchilada Stack

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, crock pot chicken enchilada stack. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Crock Pot Chicken Enchilada Stack is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Crock Pot Chicken Enchilada Stack is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook crock pot chicken enchilada stack using 25 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Crock Pot Chicken Enchilada Stack:

1. Prepare Equipment
2. Prepare crock pot (mine is 6.5 qt)
3. Make ready mixing bowl
4. Take blender
5. Prepare saucepan
6. Make ready spatula
7. Take mixing spoon
8. Take crockpot liner
9. Make ready non-fat cooking spray
10. Prepare Ingredients
11. Make ready bone-in chicken breasts
12. Take McCormick Taco seasoning
13. Get water
14. Take olive oil
15. Take onion, chopped
16. Prepare garlic cloves, minced
17. Prepare can chopped green chilis
18. Prepare fire roasted tomatoes with chilis (14.5 oz)
19. Get spaghetti sauce with peppers, onion, and garlic (I prefer the Wal-mart brand)
20. Take McCormick Taco seasoning
21. Take chili powder
22. Take 16 oz bag frozen corn
23. Make ready 14.5 oz can black beans, rinsed
24. Make ready corn tortillas
25. Make ready shredded cheese

Instructions to make Crock Pot Chicken Enchilada Stack:

1. 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!
2. 20 min hands on, 4 hours hands off :)
3. 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.
4. Go watch a movie.
5. 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.
6. Rinse out your crockpot and put in the liner. Spray liner with cooking spray.
7. 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.
8. 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.
9. 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.
10. Pour enough sauce into the bottom of the crockpot the cover the bottom, about 3 tbsps.
11. Add your chicken (with juice) to the sauce pan. Stir in remaining sauce, corn, and black beans.
12. In your crockpot lay corn tortillas over the plain sauce. It took 2 slightly overlapped to cover the bottom of my crockpot.
13. 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.
14. Return lid to the crockpot and cook on high 2 hours, until edges are lightly browned.
15. Optional Serve with spanish rice, sour cream, salsa, avacado, and/or cilantro.

So that is going to wrap this up with this special food crock pot chicken enchilada stack recipe. Thanks so much for your time. I am confident that you can make this at home. There’s 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!