Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, crock pot chicken enchilada stack. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Crock Pot Chicken Enchilada Stack is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Crock Pot Chicken Enchilada Stack is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have crock pot chicken enchilada stack using 25 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Crock Pot Chicken Enchilada Stack:

1. Make ready Equipment
2. Take 1 crock pot (mine is 6.5 qt)
3. Prepare 1 large mixing bowl
4. Get 1 blender
5. Prepare 1 medium saucepan
6. Prepare 1 spatula
7. Take 1 large mixing spoon
8. Make ready 1 crockpot liner
9. Make ready 1 non-fat cooking spray
10. Get Ingredients
11. Take 2 large bone-in chicken breasts
12. Prepare 1/2 cup McCormick Taco seasoning
13. Take 1 water
14. Get 1 olive oil
15. Prepare 1 medium onion, chopped
16. Take 3 large garlic cloves, minced
17. Make ready 1 small can chopped green chilis
18. Prepare 1 can fire roasted tomatoes with chilis (14.5 oz)
19. Prepare 8 oz spaghetti sauce with peppers, onion, and garlic (I prefer the Wal-mart brand)
20. Prepare 1/4 cup McCormick Taco seasoning
21. Prepare 2 tbsp chili powder
22. Get 1 16 oz bag frozen corn
23. Take 1 14.5 oz can black beans, rinsed
24. Prepare 12 small corn tortillas
25. Get 8 oz shredded cheese

Instructions to make Crock Pot Chicken Enchilada Stack:

1. This is more hands on than any other crockpot recipe I have attempted but way less involved than handrolling and baking regular enchiladas and the homemade enchilada sauce is AMAZING!
2. 20 min hands on, 4 hours hands off :)
3. Place chicken breasts in crockpot. Season with 1/2c taco seasoning and cover with water. Place lid on top and cook on high 2 hours.
4. Go watch a movie.
5. Turn off your crockpot. Shred your chicken into a large mixing bowl, removing bones, skin, and fat. Do not drain the juice off the chicken, but dump out the water from the crockpot.
6. Rinse out your crockpot and put in the liner. Spray liner with cooking spray.
7. Preheat saucepan to medium high heat. Drizzle pan with olive oil. Add onions and saute a couple minutes. Add garlic and saute a couple more. Finally add your green chilis and bring to a solid simmer.
8. To your onion mixture, add your can of tomatoes and spaghetti sauce. Let simmer a minute and add the rest of the taco seasoning and chili powder. Remove from heat.
9. Spoon half of your sauce into the blender. Remove the middle piece of the lid to vent the steam but cover with a couple folded paper towels to prevent splattering. Pulse until smooth. Repeat with remaining sauce.
10. Pour enough sauce into the bottom of the crockpot the cover the bottom, about 3 tbsps.
11. Add your chicken (with juice) to the sauce pan. Stir in remaining sauce, corn, and black beans.
12. In your crockpot lay corn tortillas over the plain sauce. It took 2 slightly overlapped to cover the bottom of my crockpot.
13. Spread a heaping spoonful of the chicken mixture over the tortillas and top with some of the cheese mixture. Repeat with remaining tortillas, chicken, and cheese.
14. Return lid to the crockpot and cook on high 2 hours, until edges are lightly browned.
15. Optional Serve with spanish rice, sour cream, salsa, avacado, and/or cilantro.
16. Ready to serve and ENJOY!

So that’s going to wrap this up for this exceptional food crock pot chicken enchilada stack recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!