Description
A simple and flavorful chicken enchilada meal made in a crock pot. Tender chicken cooked with spices, cheese, and enchilada sauce for an easy dinner.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 large flour tortillas
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Place chicken breasts in the crock pot.
- Pour enchilada sauce over the chicken.
- Add green chiles, cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Shred the chicken using two forks.
- Stir in half the cheese.
- Warm tortillas slightly.
- Fill each tortilla with the chicken mixture, roll up, and place seam-side down in a baking dish.
- Top with remaining cheese.
- Broil for 2-3 minutes until cheese melts.
- Garnish with cilantro before serving.
Notes
- Use corn tortillas for a gluten-free option.
- Adjust spice levels with more or less chili powder.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican