Recipe of Speedy Crock Pot Chicken Enchilada Stack

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, crock pot chicken enchilada stack. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Crock Pot Chicken Enchilada Stack is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Crock Pot Chicken Enchilada Stack is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have 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. Take crock pot (mine is 6.5 qt)
3. Make ready mixing bowl
4. Take blender
5. Make ready saucepan
6. Get spatula
7. Prepare mixing spoon
8. Make ready crockpot liner
9. Take non-fat cooking spray
10. Prepare Ingredients
11. Make ready bone-in chicken breasts
12. Get McCormick Taco seasoning
13. Prepare water
14. Take olive oil
15. Prepare onion, chopped
16. Prepare garlic cloves, minced
17. Make ready can chopped green chilis
18. Get fire roasted tomatoes with chilis (14.5 oz)
19. Get spaghetti sauce with peppers, onion, and garlic (I prefer the Wal-mart brand)
20. Prepare McCormick Taco seasoning
21. Get chili powder
22. Get 16 oz bag frozen corn
23. Make ready 14.5 oz can black beans, rinsed
24. Take corn tortillas
25. Get 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 it up with this exceptional food crock pot chicken enchilada stack recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!