Our family loves chicken enchiladas, but I rarely make them because of how much time it takes to roll them. I also love our slow cooker, so when I was trying to come up with a dinner idea one recent morning, I thought why not give it a shot? The results? AMAZING! And so very easy! Try this recipe, and it's very likely to end up in your regular rotation. Thank me later.
At Macaroni KID, we skip the fluff and get straight to the good stuff. No need to scroll through pages of unnecessary content — our recipes are easy to find. Now let's get cooking!
What you need:
- 2 to 3 boneless, skinless chicken breasts (I put mine in frozen that morning)
- 28 oz red enchilada sauce
- 12 corn tortillas
- 2 cups shredded cheese (I use Monterey Jack, but cheddar or Mexican blend work also)
- 1/2 to 1 tsp chili powder (optional - we like the added flavor)
- Other optional ingredients: sliced black olives, sour cream, diced onions, green onions, guacamole, salsa
What you do:
- Put the chicken breasts into the slow cooker and sprinkle with chili powder. I turn them over and sprinkle the other side, as well. Sometimes I mix the chili powder into the enchilada sauce instead.
- Add the enchilada sauce and cook on high for 4 hours or low for 6 to 8 hours. (If chicken is frozen, cook on low, for best results.)
- Once the chicken is fully cooked, pull it apart using two forks. I don't shred ours much because we prefer bigger pieces.
- Cut the tortillas into about 2 inch by 1 inch pieces and add to slow cooker.
- Add about 1 cup of the cheese and mix it in.
- Cook for another 30 to 45 minutes on low until the cheese has melted.
- As serving, add more cheese to the top and any optional ingredients.
- Enjoy!
 |
