Crockpot Enchiladas

I love quick, simple, easy recipes. I’m a complete dump and pour kinda girl.  A week ago, I bought 20# of boneless/skinless chicken breasts for pretty cheap. My husband and I cooked the chicken in our crockpot overnight, then we always take it out, and put it in the Kitchenaid mixer with the paddle attachment or dough hook. It shreds the chicken without burning my fingers (Thank you Katie for that suggestion FOREVER ago!). Then we measure it out, food save it and freeze it. Makes making meals, after work, super easy!

 

Monday, I was off for the day, so I decided to make dinner…. crockpot style!

Here are the ingredients you will need:

1 – 1.5 tsp Garlic powder

1-2 tsp Minced dried Onions

1 pouch Taco seasoning

1 can Cut tomatoes

1 can Refried beans

tortilla shells (flour)

1 large can enchilada sauce

2-3 chicken breasts or 1-1.5 # ground beef

 

I literally just eyeball how much I put in. In a saucepan, heat up the cooked shredded chicken or ground beef. Add approximately 1 tsp of garlic powder and 1 tsp of dried minced onions. Add taco seasoning to mixture, then the canned tomatoes and the refried beans and about a cup and 1/4 of water.

 

Once it’s mixed together, it should look like this.

Take the tortilla shells, cut them into quarters. It makes it easier for placing them in crockpot. I use a pizza cutter, makes things much easier!!

 

Once that is all complete, it’s time to assemble the enchiladas! You layer, just like you would a lasagna. Tortillas, then the chicken/beef mixture, then more tortillas, more mixture, till you run out.

 

The very last layer, will be tortilla shells. Then pour enchilada sauce over it and top with cheese. Put the lid on and let that baby cook for a few hours! It will eventually looks like this…

You can serve this with sour cream, though, we did not. :)

 

This turned out so good, that my husband ate all the leftovers (BOO! I WANTED SOME TOO!!)

Crockpot Enchiladas

Ingredients

  • 1 - 1.5 tsp Garlic powder
  • 1-2 tsp Minced dried Onions
  • 1 pouch Taco seasoning
  • 1 can Cut tomatoes
  • 1 can Refried beans
  • tortilla shells (flour)
  • 1 large can enchilada sauce
  • 2-3 chicken breasts or 1-1.5 # ground beef

Instructions

  1. Place meat in a fry pan with minced onion and cook until it is browned (ground beef) or no longer pink (Chicken)
  2. Once meat is cooked, add refried beans, canned tomatoes, garlic powder and packet of taco seasoning. Mix well.
  3. Cut tortillas into quarters
  4. Place the first layer on the bottom of the crockpot, then add meat mixture, then another layer of tortillas and so on.
  5. Once you've run out of meat mixture, add one last layer of tortillas and pour enchilada sauce over the top and add your favorite cheese.
  6. Cook on low for approximately 3 hours
http://whoneedsacape.com/2012/12/crockpot-enchiladas/

 

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Comments

  1. Shared on:

    Mandy‘s Recipe Box

  2. This dish looks delicious, but I’m more excited about the information at the start of the blog. Shredding your chicken with your kitchenaid? Cooking the chicken overnight? Did you add any liquids or just the chicken in the crockpot? How many chicken breasts did you cook at one time? How much can you shred at one time? I found that all fascinating. I love the idea.

    • Chery, thanks for the question!

      OMG, this is my favorite trick! I actually learned this from fellow blogger Katie! So, I can’t take all the credit!

      I buy the family packs of chicken which is typically 5# each? Something like that. I typically pack the crockpot full of chicken breasts and add a bit of water (I’d say about a cup. Maybe a cup and a half just to be safe). Then I turn it on overnight and just let the crockpot do it’s “thing” :) When you wake up in the morning, your chicken is done! I put about 3 chicken breasts in the Kitchenaid mixer at a time, any more than that, and it makes a mess. Just put it on the lowest speed, you don’t want to turn it into mush (which can happen if it goes too fast and too long). Then I let it cool, you can also let the chicken cool first, before you ‘shred’ it. I then have hubby help me putting it into foodsaver bags. I typically do about 1.5-2 cups of chicken in each bag.

      It seriously has made shredding chicken SO easy! The overall process, does seem to take a while, but, once it’s cooked, it goes fairly quickly for prep work. This is the ONLY way I shred chicken! I will only buy chicken breasts if it’s less than $1.70ish/#. If you have any further questions, please feel free to drop me a line!

  3. is this high or low setting, say 3 hours?
    thanks, looks good :)

    • Low, since the majority of the items are already cooked. Thank you for asking!

    • Thanks for the question, Stacey!

      I put it on low for the 3 hours. My crockpot also has a warm setting as well, if I notice that it’s cooking fairly quickly, I’ll turn it to warm. When I’ve made this for potlucks at work, I typically just leave it on warm all day and it does just fine. :)

  4. Love the idea of how you shred the chicken. I am going to have to try that and these soon!

    Thanks for sharing at Mealtime Monday!

    Kaylee
    http://www.couponingncooking.com

  5. Your Crockpot Enchiladas look awesome. Thank you so much for sharing with Full Plate Thursday. Hope you are having a good day and come back real soon!
    Miz Helen

  6. Shared at: Photobucket

  7. Love this! I’m all for easy cooking! Thank you for sharing on Thursday’s Treasures. I’ve featured this on Week 66. Please grab your “featured on” button when you link up. <3 and hugs!

  8. Photobucket

  9. apinchofjoy.com

  10. this turned out AWESOME, followed the directions and came out perfect, except that i had to add more cheese because folks were just grabbing it off the top…but totally easy and tastes amazing, with little effort.

  11. Enchiladas are a favorite dinner at my house. I love this idea of doing it in a crockpot. No more rolling, and no heating up the whole house this summer with the oven, super great idea! Krista @ A Handful of Everything

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