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Mexican Crockpot Recipes

Mexican Crockpot Recipes
By Natalie Schloesser

I love Mexican food and love using my crockpot, so combining the two makes perfect sense. Here's a list of some Mexican Crockpot Recipes.

Crockpot Enchiladas

A fabulous dish my whole family loved! Ingredients:

2 cans shredded chicken breasts 1 cup salsa 1 can enchilada sauce 24 oz can diced green chiles 4 cups shredded cheddar cheese 1 can cream of chicken soup 14 oz can sliced black olives 2 thinly sliced green onions 10 corn and flour tortillas

Spray crock pot with cooking spray. Mix chicken, salsa, enchilada sauce, green chilis, and soup in a bowl. Cut corn and flour tortillas into 1 inch pieces, mix pieces together. Place a layer of sauce mixture on the bottom of the crockpot. Place a layer of tortillas, then a layer of cheese. Repeat until all the sauce mixture has been used. Top with cheese, olives, and green onions. Cover and cook on low 6 hours. If desired, serve with sour cream, salsa, guacamole, and tortilla chips.

Chicken Tortilla Soup Easily one of my favorite recipes - a fabulous "throw it in and let it cook" soup. See the notes below for and extra flavorful twist. Ingredients:

1 pounds shredded cooked chicken 1 drained 14.5 oz can diced tomatoes 1 - 10 oz can enchilada sauce 2 medium chopped onions 14 oz can chopped green chiles 2 cloves minced garlic 2 cups water 1 - 14 oz can chicken broth 1 tsp cumin 1 tsp chili powder tsp black pepper 1 large bay leaf 1 tbsp cilantro 1 tsp southwest seasoning mix 1 - 10 oz pkg frozen corn

Spray slow cooker with cooking spray. Mix all ingredients in crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours. If desired, serve with sour cream and baked tortilla strips. For baked tortilla strips, preheat oven to 400*. Lightly brush both sides of tortillas with vegetable oil, cut into strips. Spread on ungreased cookie sheet and bake for 10-15 minutes. Notes: For extra flavor, I make this in two steps. First, I put 1-1 pounds of boneless skinless chicken breasts in a crockpot with 1 cups water (or 1 can chicken broth) and Mexican seasonings. (A package of taco or fajita seasoning or southwest seasoning mix works well.) Cover and cook on high 3-4 hours. Remove chicken and shred for soup. Often, I will make 2-3 pounds of chicken to make soup along with shredded chicken tacos or fajitas.

Crockpot Taco Appetizer Although I serve with chips, this could be a main meal by using hard or soft shelled tacos instead! Ingredients:

2 pounds ground beef cup water 1 envelope taco seasoning 18 ounce can tomato sauce 1 undrained 14.5 oz can diced tomatoes 2 cups shredded cheddar cheese 1 cup sour cream 3 chopped green onions 1 cup sliced black olives 1 bag tortilla chips

Spray crock pot with cooking spray. In a skillet, brown meat over a medium flame. Drain and add to crockpot. Add water, taco seasoning, tomato sauce, and diced tomatoes. Cover and cook on low 6 hours. Serve with toppings such as cheddar cheese, sour cream, green onions, black olives, and other desired toppings. Notes: As mentioned, this could easily be a main meal by serving with hard or soft shelled tacos rather than tortilla chips.

Natalie is a work at home mom who loves crock pot cooking and quick and easy recipes in general. To view her crock pot recipes visit http://www.natalies-recipes.com, which also includes a variety of helpful hints, cooking tips, quick and easy recipes, great products, and a fun and informative newsletter.

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