{Crock pot Cookin’} Chicken Enchiladas

I LOVE, LOVE my crock pot. I love crock pot cooking I have 2 different sizes, which is a must. And with the air getting that distinctive chill in the air, it is high time to bust out the crock pot and start cooking up a storm this fall.

Now my husband and I love eating at this little Mexican restaurant called El Rancho here in Holland {there are a few restaurants located throughout Michigan}. I absolutely adore their chicken enchiladas, they are just so yummy!

So last winter we were experimenting with some of our crock pot recipes and decided to try making chicken enchiladas. If you need shredded chicken for any recipe or just want moist chicken, then throw your chicken breasts in the crock pot with a can of diced tomatoes and you will end up with moist chicken {much better than oven baked chicken}. Plus the best part you can get your chicken started in the morning before you head off to work or take kids to school. Then just let it cook all day.

Then about 40 minutes before you want to serve dinner, start by preheating your oven to 350 degrees and shred your chicken. Pull your chicken from the crock pot and place on a plate to be shredded.

Next add some of your enchilada sauce and a little taco sauce to the mixture {to your taste}. Finally, pile into your tortilla shells, top with the rest of your enchilada sauce and freshly shredded cheese.

Crock pot Chicken Enchiladas

makes enough enchiladas for 4 people

  • 2-3 chicken breasts {I use frozen chicken breasts, just throw them into the crock pot with out defrosting them} Perfect when you forgot to get something out of the freezer the night before {Like I’ve never done that before}
  • 1 can diced tomatoes
  • 1 can of enchilada sauce
  • cheddar cheese
  • tortillas
  1. Place your frozen chicken breasts into your crock pot {I like to use a smaller size}
  2. Cover your chicken with the can of diced tomatoes. Make sure your chicken is completely covered, if not add a 1/4 can of water.
  3. Cook on Low for 6-8 hours or on High for 3-4 hours.
  4. 40 minutes before serving, preheat your oven to 350.
  5. Pull chicken from crock pot and shred, add a half can of enchilada sauce and taco sauce {to your liking, roughly a few tablespoons}
  6. Scoop into your tortillas and top with the rest of the enchilada sauce and shredded cheddar cheese.
  7. Bake for 20-25 minutes or until cheese is melted.
  8. Enjoy!

You could also add onions and peppers while cooking in the crock pot to add additional flavor. Just a quick and simple meal for those days/nights you just don’t want to put a lot of effort into your cooking.


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