Monday, April 4, 2016

Easy Crock Pot Chicken Enchiladas!


One day last year I was lacking serious inspiration for my dinner ideas. I tossed some chicken and some chicken broth into my crock pot and put the decision off. A little bit later, I decided that I would make something in the Mexican family of meals so I threw in some taco seasoning. After about an hour, I decided that the mystery meal would be enchiladas.

They turned out amazing and thus, crock potenchiladas were added to our regular dinner rotation. 


I begin with 3 frozen chicken breasts in my crock pot with a cup of water and taco seasoning. I've also started adding 1/2 cup of enchilada sauce for the chicken to soak up throughout the day.


After cooking on low for 6-8 hours, I pull out the chicken and chop it up.


Once all of the chicken is chopped, add it back into the crock pot with 1 cup of cheese. 


Cook for an additional 20-30 minutes. Spray a 9 x 13 pan with cooking oil. Put about 1/2 cup of the chicken mixture in the middle of a tortilla, then sprinkle some cheese on top before rolling up.


After you've filled the pan with enchiladas, pour the rest of the can of enchilada sauce over the top of the rolled enchiladas. Cover the top with cheese, then bake for 20 minutes at 350 degrees.


Yum! They are so good, if I do say so myself :) Give them a try, then let me know what you think! Recipe is included below.
              



Crockpot Chicken Enchiladas

Ingredients

  • 3 boneless, skinless chicken breasts
  • 1 cup water
  • 1 packet of taco seasoning
  • 1 can enchilada sauce
  • 1 cup cheese, in crockpot
  • 10-12 burrito size tortillas
  • cheese to put inside and on top of enchiladas
Directions
  1. Put chicken, water, taco seasoning and 1/2 cup of enchilada sauce into crock pot.
  2. Cook on low for 6-8 hours.
  3. Remove chicken to chop or shred, then put back into crock pot.
  4. Add 1 cup cheese to crock pot, then cook for an additional 20-30 minutes.
  5. Grease a 9 x 13 pan.
  6. Fill each tortilla with approximately 1/2 cup chicken mixture, then sprinkle cheese on top.
  7. Roll up and place into pan.
  8. Once the pan is full, pour the rest of the enchilada sauce over the top of the rolled enchiladas.
  9. Cover the whole thing with however much cheese seems appetizing to you. (for me, more is always better!)
  10. Bake for about 30 minutes, until cheese is melted.
  11. Garnish! My suggestions include: sour cream, guacamole, lettuce, tomato, jalapeno, salsa.
  12. ENJOY!

5 comments:

  1. This looks like a recipe my son would love! Don't be surprised if you see me feature it this summer when I start cooking again :) Pinned to save.
    ~Laurie

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    Replies
    1. I hope you love it! We are big fans :)

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  2. Hi Michelle, Looks and sounds like a great recipe! I'm a cheesaholic too! The more cheese the better! I look forward to trying this soon. Blessings, Janet

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  3. Now this is a clever idea! I wonder how well this would turn out with corn tortillas in a crockpot. I'm a Celiac so that kind of throws out the flour tortillas. Oh I miss them so much, too. If you decide to try this with corn please let me know how it turns out.

    Thank you for sharing with Thursday Favorite Things Blog Hop.

    Olivia
    Reinvented Collection

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    Replies
    1. You should be able to use corn tortillas with no problem. Only the chicken cooks in the crockpot, then you pull it out and bake it in the oven!

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