crockpot enchiladas

Crockpot Enchiladas is an easy casserole that’s full of authentic Mexican flavor!

Easy Slow Cooker Chicken Enchiladas Casserole

lb (454 grams) boneless skinless chicken breasts

28 oz (681 grams) jar of enchilada sauce

corn tortilla

oz (425 grams) can black beans (drained)

1/3. tsp chipotle pepper flakes (optional or add more to your preference)

(592 grams) shredded cheese, divided

olives

Place chicken breast in a crockpot.

Top with enchilada sauce.

Cover and cook on High for 4 hours.

Take chicken out and shred.

Return shredded chicken to crockpot and stir in tortillas, black beans, chipotle flakes (if using), and half the cheese and half the olives. Stir.

Top with remaining cheese and olives.

Cover and cook for 50-60 minutes on low until the cheese melted.

Hot and cheesy crock pot chicken enchiladas are perfect to feed your family any day of the week! Just let the crock pot do the work.

Crock Pot Chicken Enchiladas Recipe

chicken breasts

can Las Palmas mild green enchilada sauce

tortillas

cheddar cheese (divided)

black olives (sliced)

sour cream (for serving)

Add the chicken breasts to a crock pot, and pour the enchilada sauce over the top. Cook on high for 4 hours, or low for 8 hours.

Shred the chicken in the crock pot using two forks. Stir the tortilla strips into the chicken and enchilada sauce. Add 1 cup of cheese and 1/2 cup of olives and stir to combine. Sprinkle the remaining cheese and olives over the top.

Cover and continue to cook on low for 40-60 minutes. Remove the cover and let stand 10 minutes before serving. Serve hot with sour cream on top.

https://content.jwplatform.com/videos/LFWMhXMj.mp4

Hot And Cheesy Slow Cooker Chicken Enchiladas To Feed Your Family Any Day Of The Week! So Easy To Throw All The Ingredients In And Let The Crock Pot Do The Work For You.

Slow Cooker Chicken Enchiladas

Beef Enchiladas made with tender shredded beef cooked in a simple homemade enchilada sauce, then layered in tortillas and cheese to make delectable enchiladas.

Shredded Beef Enchiladas

chuck roast

salt and black pepper

low-sodium beef broth

salsa (, your favorite kind, tomatoes

cumin

chili powder

onion powder

garlic powder

oregano

cornstarch

flour tortillas (,

cheddar cheese

Monterey Jack cheese

Season the roast on all sides with salt and pepper and place it&nbsp;in the bottom of your slow cooker.&nbsp;&nbsp;

Whisk together beef broth, salsa, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast.

Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. Remove roast to a large plate and shred.

Pour the sauce from the slow cooker into a saucepan over medium heat. Slowly whisk in cornstarch slurry. Cook for a few minutes until sauce begins to thicken. Taste and add additional salt and pepper, or other seasonings, if needed. 

Preheat oven to 350 degrees F. 

Pour 1/2 cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and shredded cheese. Roll up and place in the pan, seam-side down. 

Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly.

Serve topped with optional garnishes of pico de gallo, sour cream, avocado, chopped cilantro or green onions and a side of Authentic Mexican Rice.

https://content.jwplatform.com/videos/9CLu8cYp.mp4

Beef Enchiladas

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Crock Pot Chicken Enchiladas Recipe

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Top 3 crockpot enchiladas recipes from across the web

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Easy Slow Cooker Chicken Enchiladas...

Crock Pot Chicken Enchiladas Recipe

Shredded Beef Enchiladas

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