Tag: Pot

Crock Pot Chicken Enchilada Casserole by Gordon Ramsay


This is the easiest Chicken Enchilada Casserole you will ever make.  Using fresh chicken and your own homemade sauce, you get some of the best Mexican you will ever enjoy. Plus it is healthy with 7 gr of fat and less than 300 calories per serving.
chicken enchilada casserole on blue plate

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Introduction and My Rating

I love it when my wife suggests a recipe, and that hap,pened with this recipe, but this is not even close to that inspiration recipe. I will not name that recipe due to some issues I have with it.

I ended up with a crock pot variation of my Healthier Chicken Enchilada Casserole in 60 Minutes which is a stovetop/oven recipe.

I do love that recipe. I use fresh chicken and make my own enchilada sauce (which I love) to braise the chicken in before shredding.

And by using lower fat cheese, corn tortillas, and well-trimmed chicken, that recipe had under 300 calories and 7 grams of fat per serving.

Before I made enchiladas with a rolled method. It was much fussier and messier. The oven recipe recipe solved that issue, but this version is half the work.

My Rating

My rating system. Great 5 out of 5

A lower five from my wife first and then I joined in.  I would really say high 4 or low 5. I prefer the oven version slightly but this is minimum work.

🐓The Chicken

I suggest skinless boneless chicken breasts. Anywhere from 1 to 2 pounds will do.

If you want to use skinless thighs, it will work, but you need to get to the 180° internal temperature range to shred well. Probably about 3 to 3 1/2 hours before shredding.

You can use pre-cooked chicken. You need about 3 cups, which will be about 1 1/2 pounds. The sauce needs to cook a bit (about 1 hour should do) before adding the pre-cooked chicken.

⏰Cooking Time

This is the biggest issue with most of the online crock pot recipes with chicken. Those recipes typically cook the chicken for 8 hours before shredding on low and 4 hours on high. Well, I have been around the block a few times, and I see no reason to kill the chicken a second time. Generally, chicken breast in chunks will take 2 1/2 to 3 hours on low.

While a whole breast may take a bit longer, it won’t be that different. Mine are generally done in 2 1/2 hours, but some pots may run a bit cooler and need 3 hours.

The thing about casseroles is that most people what some browned cheese on top, and think you can’t do that in a crock pot. But cheese browns fairly well in a crock pot. It takes about an hour.

✔️Tips

You could also use can sauce, but really do you want to do that?

You can use 1/2 of a smaller onion for the onion powder. 2 cloves of fresh crushed garlic for the garlic powder.

I used a lower fat but not fat-free cheese to stay on the lower fat theme. You can use full fat.

This is not spicy, and you could add a touch of cayenne pepper.

Some green chilis and black beans would be good additions.

Toppings of your choice, but we just use sour cream and some chopped onions.

Chicken thighs would be fine but would need 15-30 minutes more cooking time since they should be at about 180° to shred well.

Good refrigerated for 3-4 days and frozen for 3-4 months.

📖Tex-Mex Casseroles

Taco Casserole

Easy Sour Cream Chicken Enchiladas

Healthier Chicken Enchilada Casserole in 60 Minutes

Excellent Chicken Enchilada Casserole

Crock Pot Southwest Chicken Casserole

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🔪Instructions

raw chicken and ingredients for enchiladas

I suggest raw chicken breast but you can use thighs. You can use pre-cooked chicken. You need about 3 cups which will be about 1 1/2 pounds. The sauce needs to cook a bit (about 1 hour should do) before adding the pre-cooked chicken.

Trimmed chicken on red board

Trim two skinless boneless chicken breast and cut into three pieces each. Aim for about 1 1/2 pound, but anywhere from 1 to 2 pounds total should be fine.

adding spices to crock pot with sauce

In a 2 1/2 to 4 quart crock pot add one 15 oz. can tomato sauce, 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1 teaspoon salt, 1/2 teaspoon pepper. Mix well.

adding raw chicken pieces to sauce in crock pot

Add the chicken pushing into the sauce to cover a little. Cook on low for 2 1/2 to 3 hours. Internal temperature needs to be about 165° to shred well. 180° if using thighs.

cut up tortillas on white board

Chop 6 corn tortillas (6-inches) into bite-size pieces. Stir into crock pot when you remove the chicken for shredding. Mix well to coat all sides and break apart any that stick together.

shredding chicken on white board with forks

Remove the chicken to cutting board and shred.

mixing shredded chicken into crock pot

Return the shredded chicken to crock pot, add 1/2 cup shredded cheese and mix well. Smooth top.

topping crock pot with cheese

Top with 1 1/2 cup of the same cheese.

casserole on large spoon over crock pot

Cook one additional hour then serve with toppings of choice.

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📖 Recipe

Crock Pot Chicken Enchilada Casserole

This is the easiest Chicken Enchilada Casserole you will ever make.  Using fresh chicken and your own homemade sauce, you get some of the best Mexican you will ever enjoy. Plus it is healthy with 7 gr of fat and less than 300 calories per serving.

Prep Time5 mins

Cook Time4 hrs

Total Time4 hrs 5 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 6

Ingredients

  • 1 1/2 pounds skinless boneless chicken breasts2 breasts
  • 15 oz tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 corn tortillas6-inch
  • 2 cup shredded cheese
  • Toppings of choice.

Instructions

  • I suggest raw chicken breast but you can use thighs. You can use pre-cooked chicken. You need about 3 cups which will be about 1 1/2 pounds. The sauce needs to cook a bit (about 1 hour should do) before adding the pre-cooked chicken.

  • Trim two skinless boneless chicken breast and cut into three pieces each. Aim for about 1 1/2 pound but anywhere from 1 to 2 pounds total should be fine.

  • In a 2 1/2 to 4-quart crock pot add one 15 oz. can tomato sauce, 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1 teaspoon salt, 1/2 teaspoon pepper. Mix well.

  • Add the chicken pushing into the sauce to cover a little. Cook on low for 2 1/2 to 3 hours. Internal temperature needs to be about 165° to shred well.

  • Chop 6 corn tortillas (6-inches) into bite-size pieces. Stir into crock pot when you remove the chicken for shredding. Mix well to coat all sides and break apart any that stick together.

  • Remove the chicken to a cutting board and shred.

  • Return chicken to crock pot, add 1/2 cup cheese and mix well. Smooth top.

  • Top with 1 1/2 cup of the same cheese.

  • Cook one additional hour until browning. Then serve with toppings of choice.

Recipe Notes

Pro Tips

  1. This is for a crock pot of 2 1/2 to 4 quart. A double recipe works well in a 6 quart crock pot or bigger.
  2. You can use precooked chicken. If you do, cook the sauce on low then for about 1 hour then add the tortilla and chicken.
  3. You can use canned sauce but really you don’t want to do that. Mine is much better.
  4. This is not spicy, and you could add a touch of cayenne pepper.
  5. The sodium is a bit high for some people. You can cut the salt in half and not notice it much.
  6. Some green chilis and black beans would be good additions.
  7. Toppings of your choice but we just use sour cream and some chopped onions.
  8. If you use thighs, you will want to get them to about 175° or more to shred well.
  9. Nutrition calculated on lower fat cheese and chicken breasts. Serving size of about 1 cup.
  10. Good refrigerated for 3-4 days and frozen for 3-4 months.

Course Main Course

Cuisine Mexican

Keyword Chicken Enchiladas, Crock Pot Chichen Enchiladas

 

Check Out Other Great Recipes

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HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

 

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.   Blue ribbon divider used for visual effect

Nutrition

Nutrition Facts

Crock Pot Chicken Enchilada Casserole

Amount Per Serving

Calories 276 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g10%

Cholesterol 80mg27%

Sodium 1156mg48%

Potassium 761mg22%

Carbohydrates 18g6%

Fiber 3g12%

Sugar 4g4%

Protein 36g72%

Vitamin A 978IU20%

Vitamin C 6mg7%

Calcium 197mg20%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published April 22, 2018. Updated with expanded options, refreshed photos and a table of contents to help navigation.

Lilly dog asleep on the floor

image of Molly dog just setting in the family room

Instant Pot Ramen Broth — The Skinny Fork by Gordon Ramsay

Instant Pot Ramen Broth — The Skinny Fork



This Instant Pot Ramen Broth is about as authentic as you can get with a pressure cooker, and the longer you cook it down, the more depth and intensity the broth will develop. After the initial time cooking under pressure, I allowed mine to cook down on sauté for about 2 hours all said and done. But, you don’t have to do it for that long if you don’t want to.

Once the initial cook is done, you can do what you wish with the meat and vegetables that are leftover. I tossed them out because mine were truly just mush by the end of it, but that’s also because I had cooked it for so long.

Crock Pot Chili | 101 Cooking For Two by Gordon Ramsay


Super easy to make, and one of the best homemade chilies you will ever have. This versatile chili is perfect in a smaller crock pot and can easily be adjusted to your taste and needs.
orange bowl with chili with cheese

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Introduction and My Rating

Who says everyday chili needs to be blah? This wonderful hardy red ground beef chili recipe made in your crock pot. Great for every day, a tailgate, or family get together.

I have a lot of chili recipes, 16 at last count, and I love them all. But my wife (Wifo) asked for plain red chili. Just an “everyday” red ground beef chili. Not chicken, black bean, or anything else “special’. Just a “plain chili” as she calls it. An “all-American” chili, so to speak.

It needed to be ground beef, with kidney beans and tomato-based. A nice medium heat was mandatory. Not hot, read that as no jalapeno, although it would be a nice addition to this recipe.

I had an older chili recipe, Crock Pot Red Beef Chili, that was published only in the second month of this blog and had a fair amount of heat. A little change here, a little tuck there, and I had a recipe that I really could eat every day. I have “retired” the previous recipe.

My Rating

My rating system. Great 5 out of 5


A very solid 5, and yes, I could survive on this alone. I suggested an all chili diet. I got slapped down, but she did love it.

🐄The Meat

This recipe is based on ground beef, but you can use any other ground meat. Each will have a slightly different taste profile, but the spices and tomato products will even things out.

So this is a good place for ground turkey or ground chicken if you want.

Precook the ground meat.

Ground meat needs to be precooked for crock pot recipes. This is not a safety thing but a texture thing. While the meat will cook well past the 165 safe temperature in the cooker, it will cook in clumps and not broken apart, which you want for a good chili texture.

♨️Crock Pot Size

This is scaled for a smaller crock pot. A 2 1/2 quart is the smallest you should use. A double recipe needs 4 quarts or larger. And a triple recipe fits in a crock pot of 6 quarts or larger.

This is an easy recipe to adjust. Use the serving adjustment just below the ingredients in the recipe card area. That will do the math for you. It will not adjust to numbers in the instruction section, however.

The serving size is about 1 1/2 cups. It will freeze well and is good in the refrigerator for 3-4 days.

👨‍🍳Tips

This is a great recipe for what it is. It is an everyday ground beef red chili. And this is now our standard beef chili, and I’m sure it will be yours.

You can make it as a crockpot turkey chili if you want.

You can make it hotter with a minced jalapeno pepper or a bit more cayenne pepper.

If you want,  you can modify the beans, take out the bell pepper, or other changes.

This is a thick chili. Add more water some beef broth if you like your chili more like soup.

🧂A Sodium Note

Chili can get out of hand on sodium content. I rinsed the beans that help the sodium. I always use low sodium beans any more. And if you add broth to thin the chili, use low sodium broth.

❄️Storage

It will be good in the refrigerator for 3-4 days and will freeze well for 3-4 months.

📖Crock Pot Chili Recipes

Ultra Simple Crock Pot White Chicken Chili – This is the easiest and best chicken chili ever.
Crock Pot Three Bean Turkey Chili
Low Fat High Taste Crock Pot White Chicken Chili
Tailgate Chili and Nachos
Crock Pot Stew Meat Chili

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🖊️Instructions

NOTE: Images are for a double batch. The instructions and ingredients are for a single batch.

burger and chili ingredients

The ingredients are what you would expect.

adding chopped onion to burger in pan

Start by browning one pound of ground beef. After 3-4 minutes, add one small onion chopped. Add minced or crushed garlic near the end of browning—about 8 minutes in total. Drain and add to a small crock pot.

rinsing red beans under running water

Chop half of a green pepper. Rinse and drain one can light kidney beans.

mixing chili ingredients in white crock pot

Add one 14 oz can diced tomatoes, a half of 6 oz can tomato paste, 1/2 cup water, 3 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon salt (to taste), 1/4 teaspoon pepper, 1/8 teaspoon cayenne pepper (optional and adjust to taste).

cooked chili in a ladel over the crock pot

Cook on low for 8 hours or 4 hours on high.

chili in bowl with spoon on gray plate

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If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.

📖 Recipe

Crock Pot Chili

Super easy to make and one of the best homemade chilies you will ever have. This versatile chili is perfect in a smaller crock pot and can easily be adjusted to your taste and needs.

Prep Time20 mins

Cook Time8 hrs

Total Time8 hrs 20 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 4

Ingredients

  • 1 pound ground beef
  • 1 onionsmall chopped
  • 1 clove garlicminced or crushed
  • 14 oz light kidney beanslow sodium, rinsed, and drained.
  • ½ green pepper
  • 14 oz diced tomatoes
  • 3 oz tomato paste
  • ½ cup water
  • 3 tablespoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • teaspoon cayenne pepperoptional and adjust to taste

Instructions

  • Start by browning one pound of ground beef. After 3-4 minutes, add one small onion chopped. Add minced or crushed garlic near the end of browning. About 8 minutes in total. Drain and add to a small crock pot.

  • Chop half of a green pepper. Rinse and drain one can light kidney beans.

  • Add one 14 oz can diced tomatoes, a half of 6 oz can tomato paste, 1/2 cup water, 3 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon salt (to taste), 1/4 teaspoon pepper, 1/8 teaspoon cayenne pepper (optional and adjust to taste).

  • Cook on low for 8 hours or high for 4 hours.

Recipe Notes

Pro Tips:

  1. This is scaled for a smaller crock pot. A 2 1/2 quart is the smallest you should use. A double recipe needs 4 quarts or larger. And a triple recipe fits in a crock pot of 6 quarts or larger. I always do a double batch.
  2. Substitute other ground meat if you want. Use ground turkey or chicken if you wish.
  3. Precook the ground meat since uncook ground meat will clump.
  4. Rinsing the beans will decrease the sodium load.
  5. Add salt to taste only.
  6. This is a thick chili. Add more water or some beef broth if you like your chili more like a soup.
  7. Serving size is about 1 1/2 cups.
  8. An easy recipe to double or triple. Use the serving adjustment above. It will change the volume in the ingredients but not the wording in the instructions.. Cooking time will remain the same.
  9. Good in the refrigerator for 3-4 days and will freeze well for 3-4 months.

Course Main Course

Cuisine American

Keyword Beef Chili, Chili, Crock Pot Chili

 

Check Out Other Great Recipes

Graphic for visual directory

HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

 

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.   Blue ribbon divider used for visual effect

Nutrition

Nutrition Facts

Crock Pot Chili

Amount Per Serving

Calories 350 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g25%

Cholesterol 74mg25%

Sodium 638mg27%

Potassium 1216mg35%

Carbohydrates 30g10%

Fiber 10g40%

Sugar 9g10%

Protein 31g62%

Vitamin A 2300IU46%

Vitamin C 29mg35%

Calcium 116mg12%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Editor’s Note: Originally published January 19, 2015. The text and options have been expanded. I have published it now as a smaller recipe. I generally make a double batch, and that was initially published. I have also refreshed all the photos and added a table of contents to help navigation. Please enjoy this excellent chili.

Molly

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