Print

Chicken Enchilada Bites Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 2 reviews

These Chicken Enchilada Bites are a savory, bite-sized twist on classic enchiladas, featuring slow-cooked, seasoned shredded chicken in a rich and creamy enchilada sauce. Perfect as a party appetizer or snack, they’re topped with melted cheddar cheese, fresh tomatoes, and cilantro for a burst of flavor in every bite.

Ingredients

Chicken Mixture

  • 4 boneless, skinless chicken breasts (about 1 1/2 lbs.)
  • 1 packet Old El Paso Taco Seasoning Mix
  • 2 (10 ounces) cans diced tomatoes with lime juice and cilantro, drained
  • 14 ounces Old El Paso Mild Enchilada Sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Creamy Enchilada Sauce

  • 2 ounces cream cheese, softened
  • 10 ounces can Old El Paso Green Chile Enchilada Sauce

Assembly

  • 40 tortilla scoops
  • 1/3 cup shredded cheddar blend cheese
  • 2 plum tomatoes, diced small
  • Chopped cilantro for garnish

Instructions

  1. Season the Chicken: Generously rub the taco seasoning mix all over the chicken breasts to coat them evenly with flavor.
  2. Prepare Slow Cooker: Place the seasoned chicken breasts in a single layer in the slow cooker if possible, to ensure even cooking.
  3. Add Tomatoes and Sauce: Pour the drained diced tomatoes over the chicken, then add the Old El Paso Mild Enchilada Sauce on top.
  4. Cook Chicken: Cook on high for 3 hours or low for 6 hours, stirring once or twice during cooking to combine flavors.
  5. Shred Chicken: Remove the chicken from the slow cooker and shred it thoroughly using two forks or a blender.
  6. Thicken Sauce: Mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then stir this mixture into the slow cooker to thicken the sauce.
  7. Combine Shredded Chicken: Return the shredded chicken to the slow cooker and cook for an additional 30 minutes to let the sauce thicken and coat the chicken.
  8. Make Creamy Enchilada Sauce: Cut the softened cream cheese into small squares and place into a small saucepan over medium-low heat.
  9. Add Green Chile Sauce: Pour in the Old El Paso Green Chile Enchilada Sauce and whisk until the cream cheese is fully melted and the sauce is smooth. Reduce heat to low to keep warm.
  10. Preheat Broiler and Prepare Baking Sheet: Line a baking sheet with tin foil and preheat your oven broiler on low.
  11. Fill Tortilla Scoops: Arrange the tortilla scoops on the baking sheet and spoon about one tablespoon of the chicken mixture into each scoop.
  12. Add Cheese: Sprinkle the shredded cheddar blend cheese evenly over the filled tortilla scoops.
  13. Broil: Place under the broiler for 1-2 minutes, or until the cheese is melted and slightly bubbly.
  14. Top and Garnish: Remove from broiler, top each bite with diced plum tomatoes, drizzle with the warm creamy enchilada sauce, and sprinkle chopped cilantro on top.
  15. Serve: Serve immediately while warm for the best flavor and texture.

Notes

  • For an alternative to chicken, you can substitute pork loin or other preferred meats.
  • Drain canned tomatoes thoroughly to avoid excess liquid in the slow cooker.
  • Use medium enchilada sauce instead of mild if you prefer a spicier kick.
  • Make sure to preheat the broiler to low to prevent burning the cheese quickly.
  • These bites are great for game day, parties, or as a tasty appetizer for gatherings.

Find it online: https://bitezly.com/chicken-enchilada-bites-recipe/