I like to share recipes that are pretty much “Dump stuff in the Crock Pot. Turn it on. Come back later and eat the deliciousness.” These Crock Pot Green Chile Chicken Enchiladas aren’t that simple. They involve layers, and multiple instructions, and paying attention. Still, though, they are much easier than my regular enchilada recipe, and they tasted great!
My kids wouldn’t touch this meal, but don’t let that deter you. If they would have given it a chance, they would have liked it. Kids can be jerks like that, and it’s actually a good thing they didn’t eat it, because my husband picked up their slack, and polished off three large servings of it himself.
Between the two adults in our family, we ate so much there won’t be enough for leftovers tonight, and that’s really saying something.
If you aren’t serving this to kids, you may want to add some jalapenos, or some other kind of fire. I just put hot sauce on mine, because that’s the phase of life we’re in over here.
I used my 3.5 Quart Crock-Pot Casserole Slow Cooker to make these Crock Pot Green Chile Enchiladas, but any full-sized slow cooker will work!
- 2 cans (4.5 oz each) chopped green chiles
- 1 can (10¾ oz) condensed cream of chicken soup
- 1 can (10 oz) green enchilada sauce
- 2 cups shredded Mexican cheese blend (8 oz), divided
- ½ medium onion, chopped (about ½ cup)
- 12 corn tortillas (6 inch)
- 3 cups shredded cooked chicken
- 1 can (15 oz) black beans, drained, rinsed
- lettuce, tomatoes, sour cream, green onions, olives, and hot sauce for serving
- Spray slow cooker insert with cooking spray.
- Spread one can of the green chiles in bottom of slow cooker.
- In a medium bowl, combine remaining can of chiles, condensed cream of chicken soup, enchilada sauce, 1½ cups shredded cheese (save the last ½ cup for later), and onion. Stir to combine.
- Add a layer of 4 corn tortillas to the green chiles in the Crock Pot. If you want your tortillas in a perfect layer, cut them into strips before layering.
- Layer ⅓ of the chicken on top of the tortillas, add ⅓ of the black beans, and top with 1 cup of the enchilada sauce mixture.
- Repeat the layers twice, ensuring the enchilada sauce mixture goes completely to the edges of the Crock Pot liner.
- Cover and cook on low 5-6 hours, or until the edges start getting crispy.
- Top with remaining ½ cup of cheese, and cook a few more minutes, until the cheese is melted.
- Serve with your favorite toppings!
Loved this for a yummy, summer, outdoor dinner. It was fairly easy to put together, and cooked nicely. I used a rotisserie chicken, so it was simple. I will definitely make this again this summer!
Great dish. Our whole family enjoyed this recipe. Not too spicy for young children and enough flavor for adults. Easy enough to prepare and simple ingredients make this a winner.
These enchiladas have a great flavor, and my husband loved the crispy edges. I would have liked a little more spice, but the heat level was good for feeding kids. If your finished product looks a little too wet, leave the lid off your slow cooker and keep cooking it for about 30 minutes more. That will firm it up enough to serve it without the enchiladas dissolving all over the plate.
Modified from Betty Crocker
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