Enchilada Meat From The Crock Pot Recipes

SUPER EASY SLOW COOKER CHICKEN ENCHILADA MEAT

This is our busy family's go-to recipe for delicious chicken meat that can be used to make enchiladas, tacos, burritos, nachos, even over rice and beans. So easy to prepare, and the enchilada sauce is to die for. I normally put this together at lunch and serve it after work. Use in your favorite Mexican recipes. Pork or beef can be substituted for the chicken.

Provided by Kari Shifflett

Categories World Cuisine Recipes Latin American Mexican

Time 8h15m

Yield 10

Number Of Ingredients 10

Super Easy Slow Cooker Chicken Enchilada Meat image

Steps:

Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.

Nutrition Facts : Calories 92.9 calories, Carbohydrate 8.8 g, Cholesterol 23.4 mg, Fat 1.8 g, Fiber 2.1 g, Protein 10.4 g, SaturatedFat 0.4 g, Sodium 359.1 mg, Sugar 1.3 g

Ingredients

2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
⅓ cup chili powder
½ cup all-purpose flour
1 clove garlic
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or more to taste
4 skinless, boneless chicken breast halves

SLOW-COOKED BEEF ENCHILADAS

Enchiladas get a beefy boost of goodness from slow-cooked roast. When the meat is done, assemble with tortillas and bake. Top with lettuce and tomatoes if desired. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 7h30m

Yield 6 enchiladas.

Number Of Ingredients 11

Slow-Cooked Beef Enchiladas image

Steps:

Rub roast with taco seasoning. Transfer to a greased 3-qt. slow cooker. Top with onion and broth. Cook, covered, on low 7-8 hours or until meat is tender. Remove roast; cool slightly. Reserve 1/2 cup cooking juices in a saucepan; discard remaining juices. Skim fat from reserved juices. Shred beef with 2 forks; return to slow cooker., In a small bowl, mix flour and cold water until smooth; add to saucepan. Cook and stir 2 minutes or until thickened. Stir into meat mixture., Preheat oven to 425°. Spoon 1/2 cup meat mixture off center on each tortilla; top with chiles and 2 tablespoons cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, top with chopped lettuce and tomatoes.

Nutrition Facts : Calories 551 calories, Fat 26g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 1388mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 38g protein.

Ingredients

1 boneless beef chuck roast (1-3/4 pounds)
1 envelope taco seasoning
1 medium onion, chopped
1 cup beef broth
2 tablespoons all-purpose flour
1 tablespoon cold water
6 flour tortillas (8 inches)
1 can (4 ounces) chopped green chiles
1-1/2 cups shredded Mexican cheese blend, divided
1 can (10 ounces) enchilada sauce
Optional: Chopped lettuce and chopped tomatoes

SLOW-COOKER ENCHILADAS

As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. -Mary Luebbert, Benton, Kansas

Provided by Taste of Home

Categories Dinner

Time 5h30m

Yield 4 servings.

Number Of Ingredients 15

Slow-Cooker Enchiladas image

Steps:

In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.

Nutrition Facts : Calories 734 calories, Fat 32g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 1672mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 11g fiber), Protein 49g protein.

Ingredients

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 flour tortillas (6 inches)
Chopped tomatoes, minced fresh cilantro and sliced avocado, optional

EASY CROCK POT BEEF ENCHILADAS

This is an easy version of my easy oven baked beef enchiladas. There is probably a recipe like this, but I didn't use one and will make it often as it turned out well. It's also very easy. My hubby was hungry for this, but I wasn't going to be home, so I threw this together about 2 pm. He got home about 6 pm and said the smell was so good, he didn't take time to change clothes. I came in about 8 pm and even tho he had turned it off, it was warm and very good. Be sure not to over-cook as it will be dry and the tortillas tough on the edges. I think 4 hours would be the perfect amount of time. Serve with warm flour tortillas and butter or chips.

Provided by peppermintkitty

Categories One Dish Meal

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 9

Easy Crock Pot Beef Enchiladas image

Steps:

Brown hamburger and onion together.
Drain excess fat and add diced tomatoes (with juice).
Add chopped chilies and taco seasoning.
Simmer 5 minutes.
Spray inside of crock with cooking spray and place 4 corn tortillas in the bottom and spread 1/2 of the meat mixture.
Spread 1/2 the can of cheese soup on top of meat and place 3 more tortillas on top of cheese soup.
Pour in remaining meat mixture and place 3-4 more corn tortillas on top.
Spread remaining can of cheese soup on tortillas and sprinkle 1 1/2 to 2 cups shredded cheese.
Pour 1 cup milk evenly over top--do not stir.
Put on lid and cook on low up to 5 hours.

Ingredients

1 lb ground beef, browned
1 medium diced onion
1 (14 1/2 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies (mild or hot)
1 (10 1/2 ounce) can cheese soup (I was out of cream of chicken)
1 1/2-2 cups grated cheese (I used mild cheddar)
1 (1 1/4 ounce) package taco seasoning (or make your own with chili, cumin, onion, and garlic powder to = 3T)
1 cup milk
10 -11 corn tortillas