Crock Pot Chicken Enchiladas!
Here is another crock pot favorite for busy moms! Crock Pot Chicken Enchiladas! This is super easy, inexpensive and delicious. Literally you can throw frozen chicken breasts in the crock pot, set it and finish when you get home from work. Need to make a meal in advance or bring to potluck? Try this chicken enchilada recipe, you wont regret it!
Ingredients for Crock Pot Chicken Enchiladas:
- 1 can of red enchilada sauce
- 4 ounce diced canned green chilis
- 8 oz Mexican shredded cheese
- 3 Chicken breasts 6 ounces each
- 4 ounces of sour cream
- 1 packet of flour tortilla medium taco size (10 comes in a pack)
Crock Pot Chicken Enchiladas Recipe:
Place 3 large frozen chicken breasts (approximately 6 ounces each) in a crock pot with chicken broth or chicken stock until the meat is covered. If you don’t have chicken broth or stock on hand, use water. No additional seasonings are needed other than chicken broth or chicken stock. Set the crock pot for 6-7 hours on low. When the time is up and you are ready to start making the enchiladas, take the chicken out and place in a mixing bowl. Pre-heat your oven to 350°
Next, you shred the chicken with two forks. I use big two serving forks.
After you are done shredding, add about 1/3 of can up to ½ can of red enchilada sauce then add some shredded Mexican cheese (half or little less than half a bag) and some green chilis (about 2 ounces) and a little sour cream. I just gauge the consistency and add more if need be. You can always add more- harder to take it away.
Spray your cooking dish with Pam. Take the mixture of chicken, it should be thick and moist, place a scoop in the tortilla. Then add some more cheese and roll it up. I tuck the sides in and then roll the center. If it’s too big take some chicken out and re-roll. Too small add more.
Then after they are all lined up in your dish, add the rest of your enchilada sauce down the middle on top of your enchiladas.
Lastly, sprinkle shredded remaining cheese on top. You can garnish with more chilis or some sliced jalapeno or leave as is. Bake in the oven at 350° for about 25 min. Serve.
Fresh salsa— none of that jar shizit. Get fresh salsa! You can find it in the refrigerated produce section. It is so much better!
Guacamole…. If you don’t know how to make it- buy 2 avocados that are ripe (soft) scoop out all their insides. Smash it up (I use a fork). Then squeeze some lime juice, add a tablespoon of the fresh salsa and finally a teaspoon of sour cream. Season with some garlic salt, a dash of red pepper and cilantro. Done.
Sour cream – I make Chipotle sour cream about once a week. It has a little kick and we use it for taco salad, dipping vegetables, chips, really anything you would use regular sour cream.
Spanish rice –
Ingredients to make the Chipotle sour cream:
- 16 ounces sour cream
- 1 Chipotle pepper in adobe sauce (comes in a can of about 6-8 peppers)
- Hidden Valley Ranch Dip packet
Directions for Chipotle sour cream:
Empty the packet of ranch dip in your Tupperware or whatever container you are going to store your dip. Put 1 adobe Chipotle pepper in a mini food processor and add a few tablespoons of sour cream. Blend it up. Then in the container with the ranch dip, add the remaining plain sour cream and mix it together (I just use a teaspoon to mix). Lastly, add the blended Chipotle sour cream from the food processor into the sour cream dip mixture. Chill for about 20 minutes in the refrigerator. Done!
That is how I make my crock pot chicken enchiladas! Hope you try this out and enjoy it as much as my family does. For me, this is another set it and forget it meal. If you like crock pot meals check out my post on Chuck Roast in the Crock Pot.