Description
Comforting chicken enchiladas cooked effortlessly in a crockpot, inspired by the warmth of Mexican flavors.
Ingredients
Scale
- 1 1/2 pounds chicken breasts
- 1 (1-ounce) packet taco seasoning
- 1 medium onion, diced
- 1 (28-ounce) can red enchilada sauce
- 10 corn tortillas, cut into triangles
- 8 ounces colby jack cheese, shredded
- Sour cream, for serving
- Shredded lettuce, for serving
- Diced tomatoes, for serving
- Sliced avocado, for serving
- Sliced black olives, for serving
Instructions
- Place the chicken breasts in your crockpot and sprinkle the taco seasoning over the top. Add the diced onion and pour in the red enchilada sauce. Stir gently to combine everything.
- Cover and set the crockpot on high for 3-4 hours or low for 5-6 hours, depending on your schedule.
- When the cooking time is complete, carefully shred the chicken in the pot using two forks, allowing it to soak up the flavorful sauce.
- Fold in the cut corn tortillas into the chicken mixture, ensuring each piece is coated in that delicious sauce.
- Top the mixture with shredded colby jack cheese, cover the pot, and cook on low for an additional 15-20 minutes, until the cheese is melted and bubbly.
- Serve warm with desired toppings like sour cream, shredded lettuce, diced tomatoes, avocado slices, and black olives for an extra touch of color and flavor.
Notes
These enchiladas keep well in the fridge, and they taste just as good, if not better, the next day.
- Prep Time: 15
- Cook Time: 240
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg