Best 6 Slow Cooker Chicken Enchilada Melts Recipes

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"Slow Cooker Chicken Enchilada Melts": A Symphony of Flavors for Every Occasion

In the realm of culinary delights, few dishes evoke the essence of comfort and satisfaction quite like "Slow Cooker Chicken Enchilada Melts." This delectable creation marries the vibrant flavors of Mexican cuisine with the convenience of slow-cooker cooking, resulting in a mouthwatering dish that is perfect for busy weeknights, casual gatherings, or even special occasions. With its irresistible blend of tender chicken, savory enchilada sauce, gooey cheese, and a medley of flavorful toppings, this recipe promises to tantalize your taste buds and leave you craving for more. So, prepare to embark on a culinary journey as we unveil the secrets behind the ultimate Slow Cooker Chicken Enchilada Melts, a dish that will undoubtedly become a favorite in your kitchen repertoire.

Let's cook with our recipes!

6-INGREDIENT SLOW COOKER ENCHILADA CHICKEN



6-Ingredient Slow Cooker Enchilada Chicken image

This easy recipe for shredded chicken for enchiladas is totally simple, completely delicious and the perfect weeknight crockpot recipe. Plus this chicken recipe is gluten-free and dairy-free, Paleo and Whole30 compliant too!

Provided by Robyn Downs

Categories     Main Course

Time 4h5m

Number Of Ingredients 9

2 medium onions (thinly sliced)
1 28-ounce can tomato sauce
1/2 to 1 teaspoon kosher salt
2 teaspoons cumin
1 teaspoon mild chili powder
1 teaspoon garlic powder
2 pounds boneless skinless chicken breasts (or thighs)
Juice of 1 lime
Hot sauce (optional)

Steps:

  • Add the sliced onions, tomato sauce, salt, cumin, chili powder, and garlic powder to a 6-quart slow cooker, stirring to combine.
  • Nestle the chicken into the slow cooker, making sure it is well covered by the tomato mixture.
  • Cook on high for 3-4 hours or low for 6-7, until the sauce has thickened, the onions are soft, and the chicken is falling apart.
  • Remove the chicken and shred with two forks. Add the shredded chicken back to the slow cooker, stirring to combine.
  • Add the lime juice and additional salt if desired. Serve warm, adding hot sauce to taste.

Nutrition Facts : Calories 192 kcal, Sugar 2 g, Sodium 378 mg, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 4 g, Fiber 1 g, Protein 33 g, Cholesterol 97 mg, UnsaturatedFat 2 g, ServingSize 1 serving

SUPER EASY SLOW COOKER CHICKEN ENCHILADA MEAT



Super Easy Slow Cooker Chicken Enchilada Meat image

This is our busy family's go-to recipe for delicious chicken meat that can be used to make enchiladas, tacos, burritos, nachos, even over rice and beans. So easy to prepare, and the enchilada sauce is to die for. I normally put this together at lunch and serve it after work. Use in your favorite Mexican recipes. Pork or beef can be substituted for the chicken.

Provided by Kari Shifflett

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h15m

Yield 10

Number Of Ingredients 10

2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
⅓ cup chili powder
½ cup all-purpose flour
1 clove garlic
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or more to taste
4 skinless, boneless chicken breast halves

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.

Nutrition Facts : Calories 92.9 calories, Carbohydrate 8.8 g, Cholesterol 23.4 mg, Fat 1.8 g, Fiber 2.1 g, Protein 10.4 g, SaturatedFat 0.4 g, Sodium 359.1 mg, Sugar 1.3 g

SLOW-COOKER CHICKEN ENCHILADA MELTS



Slow-Cooker Chicken Enchilada Melts image

After tasting a similar recipe at a sandwich shop, I knew I had to try my own version at home. Personally, I like mine even more! I like to mix equal parts salsa and ranch dressing to make a tasty sauce for these sandwiches. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Lunch

Time 4h25m

Yield 6 servings

Number Of Ingredients 8

1-1/2 pounds boneless skinless chicken breasts
1 jar (16 ounces) salsa
1 envelope reduced-sodium taco seasoning
4 medium tomatoes, seeded and chopped
1/2 cup minced fresh cilantro
12 diagonally sliced French bread slices (1 inch thick)
1 cup shredded cheddar cheese
Sliced ripe olives and additional chopped tomatoes, optional

Steps:

  • In a greased 3-qt. slow cooker, combine chicken, salsa and taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours., To serve, preheat broiler. Shred chicken with 2 forks; stir in tomatoes and cilantro., Place bread on ungreased baking sheets; broil 2-3 in. from heat until tops are lightly browned. Using tongs, place rounded 1/3 cup chicken mixture on each toast. Sprinkle with cheese. Broil until cheese is melted, 2-3 minutes. If desired, top with olives and additional tomatoes.Freeze option: Cool chicken mixture without tomatoes and cilantro; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; stir in tomatoes and cilantro and serve as directed.

Nutrition Facts : Calories 377 calories, Fat 10g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1082mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.

HEARTY CHICKEN ENCHILADAS



Hearty Chicken Enchiladas image

This slow-cooker shredded chicken enchiladas recipe is my husband and I's favorite dish. You can modify it to suit your taste, adding corn, rice or refried beans. -Jenny Miller, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 6h55m

Yield 2 casseroles (2 servings each).

Number Of Ingredients 7

1 pound boneless skinless chicken breasts
2 cans (15 ounces each) enchilada sauce
1 can (4 ounces) chopped green chiles
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional toppings: Sour cream, shredded lettuce, pico de gallo and sliced avocado

Steps:

  • In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook on low for 6-8 hours or until meat is tender., Remove chicken and shred with 2 forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes with cooking spray; 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; sprinkle with cheese. , Cover 1 dish and freeze for up to 3 months. Cover and bake second dish at 350° for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired., To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition Facts : Calories 577 calories, Fat 20g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 1541mg sodium, Carbohydrate 57g carbohydrate (8g sugars, Fiber 8g fiber), Protein 46g protein.

SLOW COOKER ENCHILADAS



Slow Cooker Enchiladas image

An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.

Provided by AIMS312

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 6

Number Of Ingredients 8

1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix
1 ¼ cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
4 cups shredded Mexican cheese blend

Steps:

  • Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
  • In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
  • Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
  • Cover, and cook on High for 45 minutes to 1 hour.

Nutrition Facts : Calories 711.7 calories, Carbohydrate 36 g, Cholesterol 141.9 mg, Fat 45.6 g, Fiber 3.6 g, Protein 40.9 g, SaturatedFat 25.6 g, Sodium 2089.4 mg, Sugar 3.9 g

SLOW COOKER CHICKEN ENCHILADAS



Slow Cooker Chicken Enchiladas image

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

1 1/2 lbs chicken breasts
1/2 cup salsa
1 teaspoon garlic powder
1/2 onion, chopped
2 teaspoons taco seasoning
2 cups enchilada sauce
16 corn tortillas or 16 flour tortillas
2 cups mexican cheese or 2 cups cheddar cheese, shredded
1/2 cup sour cream or 1/2 cup plain yogurt

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

Tips:

  • Prep your chicken beforehand: Whether you choose to boil, bake, or pan-fry your chicken, make sure it's cooked through and shredded before assembling your enchilada melts.
  • Use a variety of cheese: Feel free to mix and match different types of cheese to create a unique and flavorful filling. Some popular options include cheddar, mozzarella, pepper jack, and queso Oaxaca.
  • Add your favorite toppings: Once your enchilada melts are assembled, you can top them with your favorite toppings. Some popular options include sour cream, guacamole, salsa, pico de gallo, and cilantro.
  • Don't overcrowd the slow cooker: Make sure to leave enough space between the enchilada melts so that they can cook evenly. If you overcrowd the slow cooker, the melts may not cook through properly.
  • Cook on low for best results: The low heat of the slow cooker will help to keep the enchilada melts moist and flavorful. Cooking on high may cause the melts to dry out.

Conclusion:

Slow cooker chicken enchilada melts are a quick and easy weeknight meal that the whole family will love. With just a few simple ingredients, you can create a delicious and satisfying dish that's perfect for any occasion. So next time you're looking for a hassle-free meal, give these enchilada melts a try. You won't be disappointed!

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