Slow Cooker Chicken Enchilada Stack

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Slow Cooker Chicken Enchilada Stack

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Before we start, many of you have asked me what is the best slow cooker for your family. There are many variables for every family, but I tell you all about them here:  Best Slow Cooker Choices.

This week, I’ve been busily trying to make sure that I eat all of the crockpot freezer meals I’ve prepared.  My goal is to give you a menu, complete with a shopping list and assembly instructions bug I wanted to make sure I included those pictures!  In the past, I’ve been known to post all the recipes and then never go back to update the picture on the recipe.    Yes, this week is filled with recipes, because I plan to give you the full week’s menu at the end! Today, I remembered to take the bag out of the freezer to thaw it, but I didn’t think about getting it in until 3:00 p.m.  Guess what?  No big deal.  The directions said that you only have to cook this one for 2 hours on low.  In all honesty, I think it should’ve gone a little longer than that.  In fact, I did eat it after 2 hours, but I left it on low for a few more hours so it would be better for my husband who was getting home late tonight and planning to eat a late dinner.

Slow Cooker Chicken Enchilada Stack

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Ingredients:

1 chopped onion
1 medium sized Poblano chili pepper, chopped
2 garlic cloves, minced
1 1/2 tsp. chili  powder
1 can of diced tomatoes and green chilies
1 cup of spaghetti sauce (Or 1 can tomato sauce with basil, garlic and oregano)
2-3 cooked chicken breasts (OR 2 cans of chicken)
1 cup of frozen corn
1 15 oz can chili beans (or black beans)
5 corn tortillas
shredded cheddar cheese

Directions:

  1. Chop onion and Poblano chili
  2. Boil Chicken (unless you’re buying cans or buying it precooked)
  3. In a food processor or blender, blend onion, Poblano chili, garlic, tomatoes and green chilies, chili powder and tomato sauce.  Blend until almost smooth.
  4. Combine with chicken, corn and chili beans.
  5. Assemble in a round crockpot by placing about 3 Tablespoons of mixture in bottom of pot, top with a corn tortilla, and then top with 1 cup of chicken mixture and then top with cheese.  Repeat with remaining chicken mixture, tortillas and cheese.
  6. Cover and cook on low for 2-6 hours (or until edges are slightly brown).

Freezer to Slow Cooker Directions:

  1. Follow Steps 1-4 above.
  2. Place mixture in freezer safe bag and label.
  3. To prepare for cooking, remove from freezer the night before.
  4. Layer as described in step 5 above.
  5. Cover & cook on low for 2-6 hours (or until edges are slightly brown).

This dish is excellent, garnished with salsa, sour cream and Jalapeno peppers!

 

*Some links in this post are affiliate links.


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  • Amorette DavisUser of the Free Freezer to Slow Cooker One Week Menu

    Thank you so much! As a special needs mommy these recipes have helped us so much.   I often am very busy with being a nurse for our child that I don't have time for making sure we get meals.  This allows me to do all my prep on the weekends, while my husband is home to help, and to cook during the week.  So grateful!

  • Linda SearsOwner of Freezer to Slow Cooker Menus

    Sarah’s Freezer to Slow Cooker ebooks have been a fantastic addition to my meal plans.  They make meal planning easy and my family happy. I love the way each recipe is laid out, with a shopping list and ingredient prep list, along with cooking instructions. Sarah’s done all the hard work for me!  The recipes have used have all been delicious and easily adaptable to my family’s taste and the number of people I’m serving.

  • FranOwner of Freezer to Slow Cooker Ebooks
     I purchased all of your freezer to slow cooker ebooks a month or so ago and I'm in love with this way of cooking.  I now have taken all 10 weeks of recipes and written them of my menu planner and then I repeated the 10 weeks and will continue to do so throughout the year.  My family of 5 adults and 1 child enjoy the meals that you have planned and I have cooked and I'm excited that the next time when that meal comes due up in the rotation I won't have to purchase anything but just pull it from the freezer.  Thank you so much
           A Happy Slow Cooker User
  • rayzn2angelsfrom Freezer to Slow Cooker Series

    This makes my life so much easier. I'm a busy work at home/stay at home mom, wife, business woman and I feel like dinner is always the thing I just never get time to do. We have done like 15 of the crockpot recipes from Sarah and they are all very yummy. They get a thumbs up from my husband and kids every time. And there is always enough for my husband to take the left overs at least 2x per recipe. I have a family of 5, 2 adults, 21, 13, 16. So it makes plenty. Thank you Sarah.

  • Dawn S.Buyer of Freezer to Slow Cooker Ebook Series
    I am a 59-year-old wife and mother of two grown children.  I love your idea of fixing a lot of meals ahead of time and then pulling one out, put it in the crockpot, and you have dinner when you get home.  I hate feeling rushed when I cook so Monday - Friday I use those crockpot meals and make enough that we have lunch the next day.  I take Sunday afternoon, fix up what I need for the week (I don't have a lot of freezer space so I do a week's worth at a time) and I'm done with it!  Saturdays I like to try new recipes from some of my cookbooks which I am finding I can freeze as well!  So you have shown me a whole new way to organize my time and still put a healthy meal on the table.  Thanks so much and I look forward to future blogs.

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