Crockpot shredded chicken enchilada recipe

Put chicken in and pour the rest of the first can or enchilada sauce in the pot. Start up crock pot put just 14 of a can of enchilada sauce in the pot.

Place chicken in crock pot and add all crock pot ingredients.

Crockpot shredded chicken enchilada recipe. Place chicken in crock pot and add all crock pot ingredients. I make sure the stewed tomatoes and veggies are on top of the chicken. Cook on low for 8 hours.

Turn and stir about halfway through. Add mushrooms if using Mix and stir chicken with a. Start up crock pot put just 14 of a can of enchilada sauce in the pot.

Put chicken in and pour the rest of the first can or enchilada sauce in the pot. 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.

Add about 2 Tbsp of enchilada sauce with 1 Tbsp water to the bottom of the slow cooker. Add 2 tortillas on top of the sauce. Now layer as followed.

125g 45 oz shredded chicken 14 red onion 14 red bell pepper 2 tsp of taco seasoning 2 Tbsp enchilada sauce 1 cup cheese 2 tortillas and repeat until you run out of chicken or tortillas. Spread 12 cup of sauce in the bottom of an 8 ½ by 11-inch baking dish. Working with 1 tortilla at a time fill with 13 cup of chicken filling roll tightly and place seam-side down in baking dish.

Repeat with remaining tortillas. Pour remaining sauce over. For the Crock Pot Chicken Enchilada Casserole.

6 boneless chicken breast halves 2 tablespoons extra-virgin olive oil 2 10 34-ounce cans condensed cream of chicken soup 1 4-ounce can ripe olives sliced 12 cup onion chopped 1 4-ounce can mild green chili peppers 16 to 20 corn tortillas 2 10-ounce cans enchilada sauce or see below 16 ounces sharp cheddar cheese shredded. Pour a little salsa in the bottom of your crockpot then place the chicken breasts on top. Pour the remaining salsa on top of the chicken.

Cook on low for 45 hours. After chicken is complete keep it in the crock pot and use two forks to shred chicken and pull it apart. Add the chicken breasts to a crock pot and pour the enchilada sauce over the top.

Cook on high for 4 hours or low for 8 hours. Shred the chicken in the crock pot using two forks. Spray the crockpot with cooking spray.

Add just enough enchilada sauce to the bottom to coat it. In a large bowl mix together the chicken 34 cup of cheese green chiles diced tomatoes and taco seasoning. Place 13 cup of the mixture in a 6 inch tortilla.

Put the chicken breasts and the enchilada sauce in your slow cooker. Cook on HIGH for 4 hours or LOW for 6-8 hours. Shred the chicken with 2 forks right in the slow cooker.

Cut the tortillas in to strips add to chicken and sauce. Shred chicken and mix well with sauce in Crock Pot. Sprinkle in 12 cup of cheddar cheese and 12 the olives and mix.

Top with the remaining cheddar cheese and olives. Turn Crock Pot to high.