Best 6 Crockpot Oamc Chicken Enchiladas Recipes

SUPER EASY SLOW COOKER CHICKEN ENCHILADA MEAT

Steps:

• Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
• Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
• Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.

CROCK POT CHICKEN ENCHILADAS

Steps:

• 1. Start up crock pot, put just 1/4 of a can of enchilada sauce in the pot.
• 2. Put chicken in, and pour the rest of the first can or enchilada sauce in the pot.
• 3. Let cook on Low for 7-8 hours or High for 3-4 hours. 1 hour before you want to assemble the enchiladas, take chicken out and shred it.
• 4. Put chicken back in crock with enchilada sauce and let simmer for about 30-60 minutes. (You don't have to do this, but it makes the chicken more flavorful because you are getting the sauce all over the chicken).
• 5. Pre-heat oven to 350. Pull out a 9X13 pan to put the enchildadas inches Pour enchilada sauce, just enough to coat the bottom of the pan.
• 6. Start assembling the enchiladas by scooping up some chicken and putting in the tortillas, topped with cheese.
• 7. Roll the filled tortillas and put in to the 9X13. Keeping doing this until the chicken is all gone or the pan is filled. ( I squish a lot of enchiladas in one pan).
• 8. Pour remaining enchilada sauce on top and top with remaining cheese.
• 9. Put in to preheated oven for 20 minutes. Just enough to warm all the way through.

GREEN SAUCE CHICKEN (CROCK POT) OAMC

Steps:

• Brown chicken (or not).
• Place in crock pot.
• Add onions.
• Pour enchilada sauce over chicken.
• Cook for at least 4 hours.
• You can make a gravy after chicken in cooked by adding cornstarch slurry to the sauce and cook on high for 15 to 20 minutes.
• I did not brown chicken because I had bl/sl chicken thighs, but if I had skin on I would have browned first.

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.

CROCKPOT OAMC CHICKEN ENCHILADAS

Steps:

• Put the chicken, chopped green chilies and 1 can enchilada sauce in the crockpot. This will either cook in 4 hours on high or 8 hours on low depending on how much time you have. I've done it both ways.
• When its done, use a spoon to break up the chicken. It will just call apart into shredded chicken.
• Cooking it in the crockpot will have caused a lot of juice form. I drain that, but you don't have to.
• Put in one cup of cheese and stir, it will melt from the heat of the chicken.
• Spoon the chicken mixture evenly into the ten tortillas, roll and place in a baking dish seam down.
• Do this until you run out of tortillas.
• Cover the tortillas with the other two cans of enchilada sauce, paying special attention to the edges.
• Sprinkle the last cup of cheese on top.
• Bake for 15 minutes at 375 degrees.
• If you want to freeze half, line a baking dish with wax paper before you put the enchiladas in it, and then wrap and freeze. Once the enchiladas are solid, you can pull it out of the dish. Pull it out of the freezer the morning you want to have it for dinner.