Slow cooker cheesy chicken enchilada pasta is a delectable dish that combines the flavors of Mexican and Italian cuisine. This easy-to-make recipe is perfect for a busy weeknight meal or a potluck gathering. With tender chicken, gooey cheese, and a flavorful enchilada sauce, this dish is sure to please everyone at the table. The slow cooker does most of the work, making it a convenient and hassle-free meal option.
Here are our top 7 tried and tested recipes!
SLOW COOKER CHEESY CHICKEN ENCHILADAS RECIPE
Make dinner simple - the flavorful filling for these Slow Cooker Chicken Enchiladas cooks all day in a crock pot.
Provided by Camille Beckstrand
Categories Main Course
Time 6h45m
Number Of Ingredients 16
Steps:
- Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.
- Once it is finished baking, shred chicken with 2 forks (it should come apart really easy).
- Mix together cream of chicken soup and sour cream.
- Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9x13 pan (or two 9x9" pans).
- Place a scoop of the chicken mixture on a tortilla. Sprinkle on a little bit of cheese and roll up. Place seam-side down in the pan.
- Repeat with the rest of the tortillas.
- Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives.
- Bake at 350 degrees for 25-30 minutes.
Nutrition Facts : Calories 310 kcal, Carbohydrate 23 g, Protein 21 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 68 mg, Sodium 976 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA
This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
- Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
- Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
- Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.
Nutrition Facts : Calories 460, Carbohydrate 34 g, Cholesterol 130 mg, Fat 1 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 4 g, TransFat 1/2 g
SLOW-COOKER CHEESY CHICKEN
Almost too easy, the chicken cooks in a creamy, cheesy sauce that is delicious over noodles. This freezes well, too
Provided by Kathleen Traylor
Categories Chicken Breast
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken breasts in the crock pot.
- Mix the undiluted soups together with the garlic powder and pour over chicken.
- Cover and cook on low 6-8 hours , until chicken is tender.
- Serve with the delicious sauce over rice or noodles.
SLOW COOKER CHEESY CHICKEN
It's Thanksgiving in one pot! Except it's chicken!
Provided by Leslie Conklin-Rosoff
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h10m
Yield 8
Number Of Ingredients 9
Steps:
- Grease a slow cooker insert with cooking spray. Place a layer of Swiss cheese over the bottom. Add a layer of chicken breasts. Repeat layers.
- Place milk, mushroom soup, butter, salt, and pepper in a microwave-safe bowl. Microwave until butter is melted, about 2 minutes. Mix well and pour over chicken and cheese. Spread stuffing on top.
- Cook on High until chicken is no longer pink in the center and cheese is melted, about 4 hours.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 23.8 g, Cholesterol 121.4 mg, Fat 24.3 g, Fiber 1.1 g, Protein 34.4 g, SaturatedFat 14.2 g, Sodium 985.1 mg, Sugar 5.9 g
ONE-POT CHEESY CHICKEN ENCHILADA PASTA
Can't decide between enchiladas and pasta tonight? Satisfy both desires with this quick and easy 30-minute meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
- Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
- Top with green onion greens. Serve with cilantro, lime wedges and sour cream.
Nutrition Facts : Calories 550, Carbohydrate 61 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 9 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 5 g, TransFat 1/2 g
SLOW COOKER CHICKEN ENCHILADAS
Make and share this Slow Cooker Chicken Enchiladas recipe from Food.com.
Provided by Sarah
Categories Mexican
Time 5h10m
Yield 16 enchiladas, 8 serving(s)
Number Of Ingredients 9
Steps:
- Put chicken, salsa, garlic powder, onion, and taco seasoning into slow cooker on high four hours. Shred when done.
- Preheat oven to 350°F.
- Coat bottom of two 9 x 13 pans with enchilada sauce.
- Microwave tortillas in paper towels for 30 seconds.
- Place tortillas in pan one at a time, spreading 1 tablespoon of sauce over each, adding 1/4 cup chicken, and rolling it up. Keep folded sides underneath. Repeat with all tortillas.
- Spread remaining sauce on top and sprinkle with cheese.
- Bake 15 minutes. Garnish with salsa and sour cream.
Nutrition Facts : Calories 434.7, Fat 22, SaturatedFat 10.4, Cholesterol 96.6, Sodium 1095.6, Carbohydrate 30.4, Fiber 4.5, Sugar 7.3, Protein 29.2
SLOW COOKER CHEESY CHICKEN ENCHILADA SOUP
Cheesy chicken enchilada soup with black beans, corn, and tomatoes.
Provided by D Taylor
Categories Chicken Soup
Time 3h30m
Yield 6
Number Of Ingredients 13
Steps:
- Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
- Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
- Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
- Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 37.9 g, Cholesterol 101.9 mg, Fat 17.9 g, Fiber 10.7 g, Protein 35.6 g, SaturatedFat 9.2 g, Sodium 1716.4 mg, Sugar 4.1 g
Tips:
- Use a variety of cheeses to create a rich and flavorful enchilada sauce. A blend of cheddar, Monterey Jack, and queso Oaxaca is a classic choice, but you can also experiment with other types of cheeses, such as pepper Jack, mozzarella, or even cream cheese.
- To make the sauce even more flavorful, add some spices, such as chili powder, cumin, and paprika. You can also add some chopped green chiles or diced tomatoes for a bit of heat and texture.
- If you don't have any enchilada sauce on hand, you can easily make your own. Simply blend together some tomatoes, chili peppers, onions, garlic, and spices in a blender or food processor until smooth.
- To make the pasta more flavorful, cook it in chicken broth instead of water. You can also add some chopped vegetables, such as carrots, celery, or onions, to the pasta while it's cooking.
- Don't overcook the chicken. Chicken breasts are best when they are cooked to an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
- If you want to make the dish ahead of time, you can cook the pasta and chicken separately and then assemble the casserole just before baking. You can also freeze the casserole for up to 2 months.
Conclusion:
Slow Cooker Cheesy Chicken Enchilada Pasta is a delicious and easy-to-make meal that is perfect for busy weeknights. The combination of tender chicken, flavorful enchilada sauce, and creamy cheese is sure to please everyone at the table. Plus, it's a great way to use up leftover chicken.
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