Mexican Crockpot Recipes

--Crock Pot Recipes of Mexican Crockpot Recipes--

Mexican Crockpot Recipes

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

Mexican Crockpot Recipes

Slow Cooker Enchiladas

A astonishing dish my whole house 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

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 compound on the lowest of the crockpot. Place a layer of tortillas, then a layer of cheese. Repeat until all the sauce compound 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 popular recipes - a astonishing "throw it in and let it cook" soup. See the notes below for and extra flavorful twist. Ingredients:

1 ½ 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 ½ oz can chicken broth

1 tsp cumin

1 tsp chili powder

½ tsp black pepper

1 large bay leaf

1 tbsp cilantro

1 ½ tsp southwest seasoning mix

1 - 10 oz pkg frosty corn

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 ½ pounds of boneless skinless chicken breasts in a crockpot with 1 ½ cups water (or 1 can chicken broth) and Mexican seasonings. (A container 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

½ 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

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 of course be a main meal by serving with hard or soft shelled tacos rather than tortilla chips.

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