Slow Cooker Chicken Enchiladas.

Slow Cooker Chicken Enchiladas Recipe

Slow Cooker Enchiladas Recipe...  tender seasoned shredded chicken wrapped  in tortillas and cooked in the crock pot is the perfect weeknight meal!

Slow Cooker Chicken Enchiladas Recipe

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This Slow Cooker Enchiladas Recipe is one of my favorite meals ever!  There is just something so comforting about the saucy cheesy deliciousness of this dish!

This recipe calls for cooked chicken, you can cook your own or use rotisserie chicken to make it extra quick!  One whole rotisserie chicken should give you about 3 cups of chicken, perfect for this recipe!

Slow Cooker Enchiladas Recipe. Shredded chicken wrapped in tortillas, smothered in sauce and cooked in the crock pot is the perfect weeknight meal!

If you have a little extra time, making homemade enchilada sauce is not only easy, it’s so much tastier than store bought!  Once you have your chicken & sauce ready, these take just a few minutes to roll up and pop into the slow cooker.

Depending on the size of your slow cooker, you may get 2 or 3 layers of enchiladas.  My slow cooker is 6 quarts and I was able to put 6 enchiladas per layer with 2 layers.

More slow cooker recipes

Slow Cooker Enchiladas Recipe...  tender seasoned shredded chicken wrapped  in tortillas and cooked in the crock pot is the perfect weeknight meal!
Once I cook these up I love to have a plate of toppings out for everyone to dress up their own enchiladas with their favorite toppings!  Of course I add fresh jalapeños to mine because I’m a total spice freak  but we also love tomatoes, olives, sour cream, avocado and cilantro!

Things you’ll need for this recipe

* slow cooker * enchilada sauce (or homemade) * mild green chiles * 6-inch tortillas *

Slow Cooker Chicken Enchiladas

Rating 

Serves: 6 servings

Ingredients
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  • 3 cups shredded chicken
  • ½ cup salsa
  • 12 6-inch flour tortillas
  • 2 cans (10 oz) enchilada sauce or 3 cups homemade sauce
  • 1 (4oz) can mild green chiles
  • 2 cups cheddar cheese (or your favorite blend)
Instructions
  1. Spray the inside of your slow cooker with no stick spray.
  2. Combine shredded chicken, salsa and about ½ cup of the enchilada sauce.
  3. In a separate bowl, combine remaining enchilada sauce and chiles, set aside.
  4. Divide the chicken mixture over the tortillas (approx. ¼ cupeach). Roll each tortilla and place seam side down in your slow cooker (I was able to fit 6 per layer) topping each layer with enchilada sauce.
  5. Top with cheese. Cook on low 3-4 hours

Here are a few more recipes you’ll love

* taco stuffed shells * Layered Doritos Casserole *  Slow Cooker Shredded Beef for Tacos *

Layered Doritos Casserole!  Doritos layered with a sour cream, beef & salsa mixture!  Amazing!

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Crockpot Chicken Tacos

Crockpot Chicken Tacos

I've made these Crockpot Chicken Tacos so many times!  These are the most delicious tacos and SUPER easy to make!

Taco Tuesdays just got easier!  These Crockpot Chicken Tacos are such a snap to put together and always come out amazing!

I have to tell you that do this is one of those recipes that my whole family truly loves!  I use low sodium tomatoes and homemade taco seasoning to control the salt in this recipe.  While the ingredients call for boneless chicken breasts,  you can certainly use bone in chicken as well (just make sure it’s skinless).  Once shredded, this freezes perfectly making for a super fast weeknight dinner!

I’ve used this for making chicken tacos, chicken salads and even spicy chicken pizzas!  Pile on your favorite toppings for a fabulous dinner loaded with flavor!

Crockpot Chicken Tacos

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Crockpot Chicken Tacos are SO easy to put together...  perfect in taco shells, on salad or rice or even on pizza!

Crockpot Chicken Tacos

Rating 

Ingredients
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  • 4 skinless boneless chicken breast halves
  • 1 cup salsa
  • 1 cup canned diced tomatoes (with juice)
  • 1 package taco seasoning (or homemade taco seasoning)
  • ½ onion, diced
Instructions
  1. Combine salsa, canned tomatoes and taco seasoning.
  2. Place onions & chicken in the slow cooker and top with tomato mixture.
  3. Cook on low 7-8 hours or high 3-4 hours.
  4. Remove chicken from slow cooker and shred. Return to slow cooker and stir in juices.
  5. Serve in taco shells, on salads, pizzas or in bowls over rice!

 


 

If you like Crockpot chicken tacos, here are a few more recipes you might enjoy!

Tater Tot Taco Casserole

Layered Doritos Casserole

Taco Stuffed Pasta Shells

Crockpot Shredded Beef for Tacos

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Screen Shot 2014-05-05 at 9.32.36 PM

Layered Doritos Casserole!

Layered Doritos Casserole!  Doritos layered with a sour cream, beef & salsa mixture!  Amazing!

Layered Doritos Casserole!

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This casserole was DELICIOUS!!  And yes, it is okay to have Doritos for dinner once in a while, especially in this recipe!!  (Plus we topped it with lettuce & tomatoes, that’s got to count for something right?  ;) ).

I used the family sized bag and had a little leftover (Approx 17oz).  Any flavor works but I used the Nacho Cheese and it was delicious!

Not only that, the filling to this recipe is KILLER good!  As in stuff it in tortillas with lettuce, cheese and sour cream.  Or eat it with a spoon…  (I did have to test it while I was making it!)  Anyhow, this is definitely a recipe we LOVE …  just oh so yummy!!

Doritos Casserole!  Salsa, sour cream and beef with layers of Doritos!  Delicious!

Layered Doritos Casserole!

Rating 

Serves: 6 servings

Ingredients
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  • 1 (family size) bag Doritos, any flavor (I used Nacho Cheese)
  • 1 onion, diced
  • 1 pound lean ground beef
  • 1 clove garlic, minced
  • 1 package low sodium taco seasoning
  • 1 cup salsa
  • 1 cup sour cream
  • 1 can cream of chicken or mushroom soup
  • 2 cups shredded cheese, (I used tex mex blend)
Optional toppings
  • Lettuce
  • Tomato
  • Olives
  • Sour Cream
Instructions
  1. Preheat oven to 350 degrees. Place salsa in a strainer to drain while preparing beef.
  2. Cook ground beef with onion and garlic until no pink remains. Add taco seasoning and ½ cup of water. Stir until thickened and remove from heat.
  3. In a large bowl, combine drained salsa, sour cream, soup and 1 cup of cheese. Add in beef and stir well.
  4. Slightly crush Doritos (not completely, you don't want crumbs). Layer 1&1/2 cups Doritos in the bottom of a casserole dish (mine was 2qt) . Top with ½ of the beef mixture. Repeat layers. Finally top with an additional 1 to 1½ cups Doritos and remaining cheese.
  5. Spray a piece of foil with cooking spray and cover casserole. Bake 30 minutes covered, remove foil and bake uncovered for an additional 20 minutes or until hot and bubbly. Top with lettuce, tomatoes and olives if desired.

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cheesy baked tacos 4

Cheesy Oven Baked Tacos

cheesy baked tacos 4

Cheesy Oven Baked Tacos

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This is literally the easiest way to make and serve tacos!  I can’t believe I haven’t been doing this all my life!

Simply stand the tacos up in a pan, fill with cheese & meat and bake!  Once they come out of the oven, I put the toppings on all of them at once; so fast and easy!  The best thing about these tacos is the shells don’t snap and break open which means your taco doesn’t end up a broken mess!

Pin Cheesy Oven Baked Tacos

 

oven baked tacos 5

Be sure to put a thin layer of cheese under the meat and to assemble right before baking to avoid the shells getting soft.  Mine always turn out perfectly!

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Cheesy Oven Baked Tacos

Rating 

Ingredients
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  • 1 pound ground lean beef
  • 1 package taco seasoning
  • 1 onion
  • 1 can of Rotel tomatoes
  • 12-14 taco shells
  • 2½ cups cheddar or jack cheese, divided
Toppings
  • Lettuce
  • Tomatoes
  • Sour Cream
  • Salsa
Instructions
  1. Preheat oven to 400 degrees.
  2. Cook ground beef and onion until no pink remains. Drain fat. Add in taco seasoning, undrained tomatoes and ¼ cup water. Cook until no liquid remains (about 5 minutes).
  3. Place your taco shells in a 9x13 pan. Use small balls of foil between every second shell to help them stand up.
  4. Divide 1½ cups of cheese between the shells. Top with meat mixture divided between shells and finally top with remaining cheese.
  5. Bake 15-18 minutes or until cheese melts. Top with desired toppings and serve immediately.

 

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taco stuffed shells

Taco Stuffed Pasta Shells

taco stuffed shells

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These were a huge hit with my kids and I loved them because they didn’t even realize I’d hidden a bunch of sneaky veggies inside!  I used orange and yellow peppers and diced tomatoes… get creative with whatever veggies you have on hand!

Taco Stuffed Pasta Shells

Rating 

Ingredients
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Filling
  • 2 pounds lean ground beef
  • 1 onion
  • 2 envelopes taco seasoning
  • 1 14.5oz can of (low sodium) diced tomatoes with juice
  • 1½ cups chopped veggies (red, yellow or green peppers, corn, zucchini… whatever you have on hand)
  • 1 package (8 ounces) cream cheese, cubed
Other
  • 24 uncooked jumbo pasta shells
  • 2 Cups Salsa
  • 2 Cups grated cheddar and/or monterey jack cheese
  • Sour cream for serving
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside.
  3. Brown ground beef and onion in a large pan until no pink remains.
  4. Add in undrained tomatoes, taco seasoning, ¾ cup of water and veggies. Cook 5 minutes or until liquid has evaporated. Stir in cream cheese until melted.
  5. Fill each pasta shell with about 2-3 tablespoons of the beef mixture. Place into a casserole dish.
You can FREEZE them at this point for a make ahead meal. If frozen, defrost in the fridge overnight and continue with recipe as usual.
  1. Top with salsa. Cover with foil and bake 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly.
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