Description
A delicious and easy crock pot recipe for chicken enchiladas.
Ingredients
Scale
- 3 chicken breasts
- 2 tablespoons Taco Seasoning
- 1 can (10 oz) diced tomatoes with green chilis (Rotel)
- 1 can (28 oz) green enchilada sauce
- 16 ounces Monterey jack cheese (shredded)
- 16 corn tortillas (taco size)
Instructions
- Boil 3 chicken breasts in water until fully cooked through, then shred using 2 forks.
- Slice 16 corn tortillas into quarters using a knife or pizza cutter.
- In a large bowl, combine the shredded chicken with 2 tablespoons taco seasoning and 1 (10-ounce) can diced tomatoes with green chiles. Mix well and set aside.
- Spray the inside of a crock pot with non-stick cooking spray.
- Pour a small amount of the 28-ounce can green enchilada sauce onto the bottom of the crock pot.
- Layer the bottom with some of the tortilla quarters (they do not need to fully cover the bottom). Add a portion of the chicken mixture, then pour some enchilada sauce over the top, followed by a layer of shredded Monterey jack cheese (from the 16-ounce total).
- Repeat layering tortillas, chicken mixture, enchilada sauce, and cheese until all ingredients are used, making about 3 layers.
- Continue layering tortillas, chicken, sauce, and cheese.
- Finish with a top layer of tortillas, the remaining enchilada sauce, and the remaining cheese.
- Cover and cook on low for 2–3 hours or on high for 1–2 hours, until heated through and cheese is melted.
- Serve and top with sour cream, tomatoes, cilantro, and onions if desired.
Notes
- For a spicier dish, consider using hot taco seasoning.
- Make sure to adjust the cooking time based on your crock pot’s settings.
- Prep Time: 15 minutes
- Cook Time: 2–3 hours
- Category: Dinner
- Method: Crock Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate