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.
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.
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.
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.
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.
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.
More about “slow cooker cheesy chicken enchilada pasta recipes”
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.
