Easy Chicken Enchiladas Crock Pot Recipes

August 31, 2023 Post a Comment

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CrockPot Chicken Enchiladas Recipes For Our Daily Bread Recipes, Chicken crockpot recipes from www.pinterest.fr

Description

Are you looking for a delicious and easy way to make chicken enchiladas? Look no further than your trusty crock pot! This recipe is perfect for those busy days when you don't have a lot of time to spend in the kitchen. Simply toss the ingredients in the crock pot and let it work its magic.

Prep Time

Prep time for this recipe is minimal. It should only take you about 10-15 minutes to gather your ingredients and get everything ready to go in the crock pot.

Cook Time

Cook time for this recipe is about 6-8 hours on low heat.

Ingredients

- 1 pound boneless, skinless chicken breasts - 1 can (10 ounces) red enchilada sauce - 1 can (4 ounces) diced green chilies - 1 teaspoon chili powder - 1 teaspoon cumin - 1/2 teaspoon garlic powder - Salt and pepper, to taste - 8-10 flour tortillas - 2 cups shredded cheese - Optional toppings: sour cream, diced tomatoes, chopped cilantro

Equipment

- Slow cooker/crock pot - Mixing spoon - Measuring cups and spoons - Shredding forks

Method

1. Add chicken breasts to the crock pot. 2. In a small bowl, mix together the enchilada sauce, green chilies, chili powder, cumin, garlic powder, salt, and pepper. 3. Pour the sauce mixture over the chicken. 4. Cook on low for 6-8 hours, or until the chicken is cooked through and tender. 5. Shred the chicken using two forks. 6. Preheat your oven to 350°F. 7. Spoon some of the chicken mixture onto a flour tortilla and roll it up. 8. Place the enchilada seam side down in a baking dish. 9. Repeat until all of the tortillas are filled and rolled up. 10. Sprinkle shredded cheese over the top of the enchiladas. 11. Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly. 12. Serve with your favorite toppings, such as sour cream, diced tomatoes, and chopped cilantro.

Notes

- This recipe can easily be doubled if you need to feed a crowd. - Leftover enchiladas can be stored in the refrigerator for up to 3 days. - You can also freeze the enchiladas for up to 2 months.

Nutrition Info

- Calories: 396 - Fat: 18g - Carbohydrates: 28g - Fiber: 2g - Protein: 29g

Recipes FAQ

Q: Can I use corn tortillas instead of flour tortillas?
A: Yes, you can use corn tortillas if you prefer. Q: Can I use a different type of cheese?
A: Absolutely! Cheddar, Monterey Jack, or Mexican blend cheese would all be great choices. Q: Can I add other ingredients to the chicken mixture?
A: Of course! Feel free to add diced onions, bell peppers, or black beans to the chicken mixture for extra flavor and nutrition.

Recipe Tips

- If you're short on time, you can skip the baking step and just serve the enchiladas straight from the crock pot. - To make this recipe even easier, you can use pre-cooked shredded chicken instead of cooking the chicken breasts in the crock pot. - For a spicier version of this recipe, you can add some diced jalapeños or a few dashes of hot sauce to the chicken mixture.