Crock Pot Chicken Enchiladas
Our family loves chicken enchiladas, but the recipes I used were time consuming in terms of prep work...brown the chicken, cook the onions, shred the chicken, warm the enchilada sauce, etc. I would always cook extra to freeze, but still, a lot of effort. One day I was craving enchiladas, but didn't have the time for all that prep. So I threw some of the ingredients in the crock pot and they turned out delish!
These are inspired by Ree Drummonds versions: Chicken Enchiladas, Perfect Enchiladas
Crock Pot Chicken Enchiladas
Makes 8 servings (You can split recipe and freeze some for later!)
Ingredients:
- 3 frozen chicken breasts
- 2 8 oz cans of red enchilada sauce
- 1 can of diced green chilies
- 1 or 2 onions, sliced
- Paprika
- Cumin
- Salt and Pepper
- Water
- 8-10 whole wheat large tortillas (ww is optional, flour or corn will work too)
- Shredded cheese (I used a combo of sharp cheddar and mozz)
- Sour Cream (for topping)
Instructions:
- Spray the bottom of your crock pot with cooking spray
- Add sliced onions to bottom of pot, sprinkle with salt and pepper
- Add chicken breasts on top of onions
- Sprinkle chicken with salt, pepper, cumin and paprika
- Pour two cans of enchilada sauce and one can of chilies over the chicken, rinse out the cans with a little water and add to the pot (can't let that extra flavor go to waste!)
- Heat on high for 4 hours or low for 6-8 hours - checking occasionally to make sure enough liquid remains in pot.
- Once the chicken is done, take out and shred on a plate
- Strain out the onions and chilies from sauce
- Set up a little assembly line:
1) Spoon the sauce (about 1/4 cup) into the bottom of an 8 inch square baking dish
2) Spoon a small amount of sauce onto the tortilla just to moisten it
3) Add chicken, onions and chilies
4) Top with cheese and roll up the tortilla
5) Place in the pan
6) The dish will hold four tortillas total, when done, spoon more enchilada sauce on top and top with more shredded cheese.
7) There should be enough for one more 8 inch dish for you to repeat the above steps and freeze for later!
8) There may be extra sauce for you to discard or use for another recipe
9) Put in a 350 degree oven and make for about 20 minutes until heated through and cheese melts
10) Scoop out and serve with sour cream or additional toppings of choice!
These are inspired by Ree Drummonds versions: Chicken Enchiladas, Perfect Enchiladas
Crock Pot Chicken Enchiladas
Makes 8 servings (You can split recipe and freeze some for later!)
Ingredients:
- 3 frozen chicken breasts
- 2 8 oz cans of red enchilada sauce
- 1 can of diced green chilies
- 1 or 2 onions, sliced
- Paprika
- Cumin
- Salt and Pepper
- Water
- 8-10 whole wheat large tortillas (ww is optional, flour or corn will work too)
- Shredded cheese (I used a combo of sharp cheddar and mozz)
- Sour Cream (for topping)
Instructions:
- Spray the bottom of your crock pot with cooking spray
- Add sliced onions to bottom of pot, sprinkle with salt and pepper
- Add chicken breasts on top of onions
- Sprinkle chicken with salt, pepper, cumin and paprika
- Pour two cans of enchilada sauce and one can of chilies over the chicken, rinse out the cans with a little water and add to the pot (can't let that extra flavor go to waste!)
- Heat on high for 4 hours or low for 6-8 hours - checking occasionally to make sure enough liquid remains in pot.
- Once the chicken is done, take out and shred on a plate
- Strain out the onions and chilies from sauce
- Set up a little assembly line:
1) Spoon the sauce (about 1/4 cup) into the bottom of an 8 inch square baking dish
2) Spoon a small amount of sauce onto the tortilla just to moisten it
3) Add chicken, onions and chilies
4) Top with cheese and roll up the tortilla
5) Place in the pan
6) The dish will hold four tortillas total, when done, spoon more enchilada sauce on top and top with more shredded cheese.
7) There should be enough for one more 8 inch dish for you to repeat the above steps and freeze for later!
8) There may be extra sauce for you to discard or use for another recipe
9) Put in a 350 degree oven and make for about 20 minutes until heated through and cheese melts
10) Scoop out and serve with sour cream or additional toppings of choice!
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