Mexican Appetizer Recipes

Mexican  Appetizer  Recipes

I love Mexican feed and love using my crockpot, so combining the two makes perfective sense. Here’s a list of a great deal of Mexican Crock pot Recipes.

Slow Cooker Enchiladas

A extremely pleasing dish my whole family loved! Ingredients:

2 cans shredded chicken breasts

1 cup salsa

1 may enchilada sauce

24 oz may diced green chiles

4 cups shredded cheddar cheese

1 may cream of chicken soup

14 oz may 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 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 favored recipes – a extremely pleasing “throw it in and let it cook” soup. See the notes underneath for and extra flavorful twist. Ingredients:

1 ½ pounds shredded cooked chicken

1 drained 14.5 oz may diced tomatoes

1 – 10 oz may enchilada sauce

2 medium chopped onions

14 oz may chopped green chiles

2 cloves minced garlic

2 cups water

1 – 14 ½ oz may chicken broth

1 tsp cumin

1 tsp chili powder

½ tsp black pepper

1 huge bay leaf

1 tbsp cilantro

1 ½ tsp southwest seasoning mix

1 – 10 oz pkg frozen 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 may 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

½ cup water

1 envelope taco seasoning

18 ounce may tomato sauce

1 undrained 14.5 oz may 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 without apparent effort be a main meal by serving with hard or soft shelled tacos rather than tortilla chips.

Mexican Appetizer Recipes

Mexican Appetizer Recipes Image

Mexican Appetizer Recipes

Mexican Appetizer Recipes Picture

Mexican Appetizer Recipes

Mexican Appetizer Recipes Picture

Mexican Appetizer Recipes

Mexican Appetizer Recipes Pic

Mexican Appetizer Recipes

Mexican Appetizer Recipes Pic

Mexican Appetizer Recipes

Mexican Appetizer Recipes Picture

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