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Easy chicken enchiladas in the crock pot |
Printable recipe found on my site here
You will only need 5 ingredients:
3-4 Chicken breasts (thawed, or frozen)
1 large (28 oz) can of red enchilada sauce (we did mild)
3 cups of shredded cheese divided in half
1 can sliced olives or buy a regular can and cut up your own
10 corn tortillas cut into strips
(by the way I found this recipe here) and will be testing more recipes for you very soon.
Plop your chicken breasts into the crock pot sprayed with a little cooking spray. You can have them thawed, or like me plunk them in completely frozen.
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You only need about 3 Costco breasts, because they are so big. |
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So nice and easy when you are in a rush in the morning getting out the door |
Now you're back home from a busy day of running around. Your house will smell amazing by the way, and you'll want to shred the chicken with two forks right in the sauce. Also I tend to scoop out each breast, remove any fat that bubbled up during the cooking process and sort of skim the sauce for any fat chunks.
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This slow cooked chicken is super tender and shreds so easily |
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Yummy! |
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These are the 5 inch corn tortillas. |
Add the strips to the pot with 1 1/2 cups of shredded cheese (we did a cheddar/jack mix) and half the sliced olives.
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The tortilla strips save you the time of rolling individual enchiladas the old fashioned way |
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Press down slightly to make a casserole shape in the bottom of the pot |
Cover with the lid and cook for 1 more hour until cheese is all golden and melty, and the enchilada sauce is bubbling up from underneath.
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Crock pot enchiladas, I think I love you! |
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Somebody grab a fork |
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Cheesy, awesome, get in my belly! |
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This was an instant family favorite! |
I say crowd pleaser because i made three extra containers for the leftovers (they make great lunches for work or school the next day) but alas, I went back and they were arleady all gone! Apparently I need to make this again really soon.. and so should YOU!
Enjoy.
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