Ready in 1 hour
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.
29 people want to try | 17 have favorited
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.
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Crockpot Chicken Enchiladas. Be the first to review it!