Crock Pot Shredded Chicken Enchiladas Recipe

Name: Crock Pot Shredded Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crock Pot Ingredients; 4 boneless skinless chicken breasts (uncooked); 1/2 cup of chopped onion; 1/2 cup of chopped green pepper; 1/2 cup of chopped red pepper; 1 (14 1/2 ounce) can stewed tomatoes; 1/4 cup tomato sauce; 1/4 cup chicken broth; 2 garlic cloves, chopped; 1 teaspoon marjoram; 1 teaspoon cumin; 1 teaspoon chili; 1/2 chopped mushroom (personal preference, I throw these in for the last for the last part of cooking); salt and pepper (to taste); For the Enchiladas; 6 -8 tortillas; canola oil; 1 (8 ounce) can refried beans; 1 1/2 cups shredded cheddar cheese, divided (or a mixture or Jack and cheddar); canola oil cooking spray; sour cream, for topping

Servings: persons

Crock Pot Ingredients
4 boneless skinless chicken breasts (uncooked)
1/2 cup of chopped onion
1/2 cup of chopped green pepper
1/2 cup of chopped red pepper
1 (14 1/2 ounce) can stewed tomatoes
1/4 cup tomato sauce
1/4 cup chicken broth
2 garlic cloves, chopped
1 teaspoon marjoram
1 teaspoon cumin
1 teaspoon chili
1/2 chopped mushroom (personal preference, I throw these in for the last for the last part of cooking)
salt and pepper (to taste)
For the Enchiladas
6 -8 tortillas
canola oil
1 (8 ounce) can refried beans
1 1/2 cups shredded cheddar cheese, divided (or a mixture or Jack and cheddar)
canola oil cooking spray
sour cream, for topping

1
Place chicken in crock pot and add all crock pot ingredients.( I make sure the stewed tomatoes and veggies are on top of the chicken.).
2
Cook on low for 8 hours.
3
Turn and stir about halfway through.
4
Add mushrooms (if using)
5
Mix and stir chicken with a fork,breaking it apart ( It will shred on its own this way).
6
Chicken mixture will be saucy thats ok thats where the flavor is! I take out what I am using for the tortillas with a slotted spoon. I always have chicken leftover and I freeze the rest.
7
For Enchiladas-.
8
Set oven to 350 degrees.
9
Spray 9 by 13 inch pan with canola spray (I line my pan with foil first).
10
Heat canola oil in a pan and fry tortillas 10 -15 seconds on each side.
11
Spread one tbls of refried beans on one half of the tortilla.
12
Sprinkle with cheese and top with shredded chicken mixture ( about 2 tablespoons, whatever you prefer.).
13
Roll or fold over.
14
Place in oven and cook for 10 minutes.
15
Sprinkle remaining cheese and cook for 5 more minutes.
16
Top with sour cream and serve with rice. ( we use red beans and rice).

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Crock Pot Ingredients, 4 boneless skinless chicken breasts (uncooked), 1/2 cup of chopped onion, 1/2 cup of chopped green pepper, and more.

Yes, Crock Pot Shredded Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Pot Shredded Chicken Enchiladas

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