Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, crock pot chicken enchilada stack. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Crock Pot Chicken Enchilada Stack is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Crock Pot Chicken Enchilada Stack is something which I’ve loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Crock Pot Chicken Enchilada Stack:

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

Steps 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.

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