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Crockpot Chicken Enchiladas
Prep Time: 15 minutes
Cook Time: 4 hours, 20 minutes
Total Time: 4 hours, 35 minutes
Servings: 4 (2 enchiladas each)
1 pound boneless skinless chicken breasts
2 (10 oz) cans enchilada sauce
1 (4 oz) can green chilis, chopped
1 teaspoon garlic powder
1 teaspoon dried coriander
1 teaspoon chili powder
1 teaspoon cumin
2 limes, juiced
1 cup shredded cheese
kosher salt, to taste
black pepper, to taste
olive oil spray
8 soft taco sized corn or flour tortillas
guacamole, sour cream, chopped cilantro
Place the chicken in the bottom of the crockpot. Pour 1 can enchilada sauce, green chilis, garlic powder, dried coriander, chili powder, and cumin on top.
Close the lid and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours until chicken is cooked through.
Remove the chicken from the slow cooker and shred it with two forks. Place the chicken back into the crockpot and stir well until well combined with the enchilada sauce.
Spray the tortillas with a little bit of olive oil and heat them in a skillet over medium heat for about 30 seconds on each side.
Place some of the chicken mixture with some sauce and roll it in a tortilla. Place the tortilla back in the bottom of the slow cooker. Repeat with remaining tortillas.
Once all the enchiladas have been assembled and placed in the crockpot, pour the remaining cup of enchilada sauce over them, squeeze the lime juice over them, and add the remaining cup of cheese on top.
Cover the slow cooker and cook on HIGH for about 20 minutes, or until the cheese is melted. Add your favorite toppings and serve warm.
Notes: You can store enchiladas in an airtight container in the refrigerator for up to 3 days.
You can freeze the enchiladas in a freezer-safe container for up to 3 months. It’s best if you freeze them before you add the cheese. Add the cheese right before you reheat them.
Nutrition Info (2 enchiladas):
Calories: 363kcal | Carbohydrates: 33g | Protein: 34g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 595mg | Potassium: 600mg | Fiber: 7g | Sugar: 4g | Vitamin A: 400IU | Vitamin C: 20mg | Calcium: 207mg | Iron: 2mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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