Description
These delicious crockpot chicken enchiladas are perfect for a weeknight dinner.
Ingredients
Scale
- 2 pounds chicken breasts
- 2 cups enchilada sauce
- 2 tablespoons taco seasoning
- 10 corn tortillas
- 1 cup diced bell peppers
- 1½ cups shredded cheddar cheese
- ¼ cup sliced green onions
- 2 tablespoons chopped cilantro
Instructions
- Place the chicken breasts in the crockpot and sprinkle taco seasoning over them then pour in the enchilada sauce.
- Cook on low for 6 hours or high for 3 hours until the chicken is tender.
- Remove the chicken and shred it with two forks.
- Stir in the diced bell peppers and mix ½ cup of sauce into the shredded chicken.
- Warm the corn tortillas in the microwave for 20 to 30 seconds to soften them.
- Fill each tortilla with ¼ cup of the chicken mixture and roll tightly.
- Place the enchiladas seam side down in the crockpot over a thin layer of sauce.
- Pour the remaining sauce over the enchiladas and top with shredded cheddar cheese.
- Cover and cook on high for 45 minutes until the cheese is melted and bubbly.
- Garnish with green onions and cilantro before serving.
Notes
- These enchiladas can be made ahead of time and stored in the refrigerator for up to 2 days before cooking.
- For extra flavor, consider adding black beans or corn to the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg