Description
Comforting crockpot chicken enchiladas, rich in flavor and easy to prepare, perfect for family meals and gatherings.
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, shredded lettuce, diced tomatoes, sliced avocado, and sliced black olives for serving
Instructions
- Add your chicken, taco seasoning, onion, and enchilada sauce to your crockpot.
- Cover and cook on high for 3-4 hours or on low for 5-6 hours.
- Using two forks, shred the chicken into bite-sized pieces.
- Cut your tortillas into wedges and stir them into the chicken.
- Top with shredded cheese, cover, and cook for an additional 15-20 minutes, or until the cheese is melted.
- Serve with your favorite toppings and enjoy.
Notes
Consider using different cheeses for a unique flavor. Shredding chicken while warm ensures tender pieces.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg