|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.
|You only need about 3 Costco breasts, because they are so big.|
|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.
|This slow cooked chicken is super tender and shreds so easily|
|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.
|The tortilla strips save you the time of rolling individual enchiladas the old fashioned way|
|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.
|Crock pot enchiladas, I think I love you!|
|Somebody grab a fork|
|Cheesy, awesome, get in my belly!|
|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!