Chicken Enchiladas Crock Pot Recipe

Reviews (232)

Most helpful positive review

To give it 5 stars, add cumin. You can also layer this in a pyrex dish and bake at 350 for 45 minutes. Read More

Most helpful critical review

This was okay, but I don't think I'll make it again. It's a lot of food; it filled my 6-quart slow coooker. It was easy enough to make, but there wasn't anything special or unique about it. The recipe didn't specify what size tortilla to use, so I used soft taco size. Seven on each layer was far, far too much. I ended up with hard, dry tortilla layered between soupy cheese. Also, the combination of sour cream, cream of chicken soup, and chicken needs something to kick it up. One 7-ounce jar of chiles is not enough. I added 3 tablespoons of hot chili garlic sauce, and that made it more distinctive. Also, the recipe specified 15 chicken thighs, but not the amount of chicken breasts. I used four large breast, and that was not enough; I couldn't taste the chicken around all the tortillas. If I were to make this again, I would half everything, use 4 chicken breasts, and add some mixed vegatables. Over 800 calories a serving is a lot, and I personally don't think it's worth it. Read More

234 Ratings

5 star values: 102
4 star values: 79
3 star values: 30
2 star values: 14
1 star values: 9

To give it 5 stars, add cumin. You can also layer this in a pyrex dish and bake at 350 for 45 minutes. Read More

Awesome! I was suprised at how good and creamy this was. If you are looking for a lower cal/fat alternative, use light sourcream. The cream and soup make a suprisingly cheesesy consistency. Leave the cheese out altogether or sprinkle it on after its done and you've tasted it. You will be suprised. You dont even need the cheese. I used a can of tomatoes with the green chilies inside w/ lemon, then chopped up a tiny bit of green chile for added bite. (If you dont like spice, skip added chile). Used 1/4 tsp. garlic power instead of garlic clove and cilantro cause I had some. Read More

This is my families new favorite dinner. I used Pilgrim Prides Eat Well Stay Healthy lime chicken breast. They are precooked so you simply heat them up in the mircowave and chop them up. I also substituted Rotel, drained, for the green chili's and used jalapeno sour cream dip for 1/2 the sour cream and added a can of black beans, drained. The tortillals will get mushy if you leave it in the crock pot too long. Read More

This is a great recipe, but it needs a little added zip. The first time I made it, I used pepper jack cheese and offered diners jalapeno peppers and taco sauce on the side. The second time I made it, I put in about 2/3 of a jar of Mrs. Renfros Green Chile sauce. I made it for a church potluck and it was a hit! Definitely a keeper in our house, with the added help. Read More

I loved this recipe. I ended up cooking it in the oven instead of the crockpot and I used corn tortillas because my family likes the corn texture better. This is almost like a recipe I used to make, but the addition of the sour cream makes it much better. Read More

My fiancee actually wanted to eat this 2 nights in a row! That NEVER happens! When we were making this, we left out half of the tortillas because it seemed like to much- DON'T! I wish I's put all of them in, and will do so next time. And the time after that, and the time after that... I'll be making this again. Read More

A great "throw together" dinner! Like other reviewers I spiced it up adding chili powder cumin and habanero. I did not have any black beans on hand so I added a can of "Grillin'Beans" (the Santa Fe style) which worked out well. I cooked it on high for only an hour and half.The final result was a tasty cross between a flavorful rib-sticking creamy chunky soup and a Mexican stew. I plan to experiment with adding more liquids as I think it has the potential to be a great tortilla soup! Read More

I give this 5 stars, my hubby and I devoured it. I did make some changes. What I made fit into a 9x13 casserole dish. Boiled 4 boneless chicken breasts, then cut them in half and shredded with two forks. In a bowl combined 4oz cream cheese, one 10oz can cream of chicken soup, 8oz of sour cream (gradually add sour cream to cream cheese then add other ingredients), half a packet of taco seasoning, shredded chicken and two cups of cooked minute rice (precook rice so it won't absorb the soup mixture). Used the pizza cutter to cut tortillas into bite size pieces. Lined dishes with half of pieces topped with half of mixture, sprinkled with some taco sauce and covered with half of cheese, and repeated this one more time ending with cheese. Baked at 350F for 30 min. Excellent!!! A recipe we will be making over and over. Read More