Crockpot Chicken Enchiladas
It's an enchilada casserole, really, not the real rolled-up kind, but it tastes great and comes out every time. I suggest some cheating ingredients such as pre-shredded cheese, but if you want to work harder, substitute the good stuff. The substantial texture of the corn tortillas helps this dish retain some structure -- it won't be mushy.
Yield: 6 Servings Ready in 5 hours, 30 minutes
22 people trying soon
Verified by twojocks
|2-3 Boneless chicken breasts|
|1 packetSazón; Optional. Sazón is a Latin seasoning.|
|2 8 oz.cansEnchilada sauce|
|1 16 oz. canBlack beans; Or substitute red kidney beans if you prefer|
|1 canDiced green chilies|
|1 packageShredded cheese; Monterey Jack is nice. If you're energetic, shred your own cheese.|
|1 Medium or large onion; Coarsely chopped|
|1 Bell pepper; Coarsely chopped|
|1 package (8-10)Small corn tortillas; Cut into narrow strips|
Crockpot Chicken Enchiladas Preparation
Simmer the chicken breasts in seasoned water until cooked. You can season with Sazón, or you can substitute salt, pepper, garlic, and any other seasonings you like. Once cooked, remove from water and shred (two forks work well for this).
While chicken is simmering, chop onion and bell pepper, and cut tortillas into narrow strips. Use 8-10 tortillas; if your package contained many more than this, save some for next time.
In a mixing bowl, combine beans, diced green chilies, onion and bell pepper.
In the crockpot, create several repeating layers consisting of:
Bean and vegetable mixture
Repeat layers as ingredients permit. Try to end with cheese on top, and garnish with some enchilada sauce.
Cook on low setting for at least 5 hours; longer is no problem.
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