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Easy Crock Pot Enchiladas Recipe

Arlene Mobley - Flour On My Face

Easy Crock Chicken Enchiladas recipe

Delicious and easy Crock Pot Chicken Enchiladas recipe is an easy weeknight meal.
5 from 1 vote
Prep Time 8 mins
Cook Time 4 hrs
Total Time 4 hrs 8 mins
Course Main Dish
Cuisine Mexican
Servings 10 Servings
Calories 229 kcal

Ingredients  

  • 3 large boneless skinless chicken breast
  • 32 carton low sodium chicken broth
  • 3 cloves garlic crushed
  • 1 teaspoon black pepper
  • 1 large dried bay leaf

Enchilada filling Ingredients

  • 10 oz can enchilada sauce
  • 7 oz can chopped green chilies
  • 1 cup diced tomatoes
  • 1 cup corn kernels
  • ¾ cup black beans
  • ¼ cup chicken broth
  • 1 teaspoon cumin
  • 10 6 inch flour, corn or low carb tortillas.

Top the enchiladas with

  • 2 10 oz. cans enchilada sauce
  • 1 cup shredded cheddar cheese
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Instructions 

Cook the chicken in the crock pot

  • Put the first 5 ingredients into a crock pot and cook for 4 hours. After four hours remove the chicken from the crock pot and set aside to cool.
  • Pour the chicken broth from the crock pot through a fine mesh strainer into a bowl. Set aside. You'll need about ½ cup later.
  • Pull the cooled chicken apart.
  • Return the pulled chicken meat and ¼ to ½ cup of reserved chicken broth to the crock pot add stir. Add the enchilada filling ingredients to the crock pot and stir. Cook for 1 more hour on low.

Assemble the Enchiladas

  • Place a flour tortilla in a baking pan. Spoon the filling over one edge. Roll the tortilla around the filling and place it seam down. Repeat until all the tortillas are filled.
  • Pour the can of enchilada sauce over the enchiladas.
  • Bake enchiladas for 20 minutes at 375 F. degrees
  • Remove from oven and sprinkle cheddar cheese over the top of the enchiladas. Return to the oven and bake until the cheese is melted.

Notes

  • Divide the enchiladas between two 8x8 baking pans. Eat one for dinner and tightly cover the other tray and freeze for another night.

Nutrition

Serving: 1Enchilada | Calories: 229kcal | Carbohydrates: 27g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 685mg | Potassium: 313mg | Fiber: 4g | Sugar: 5g | Vitamin A: 355IU | Vitamin C: 7mg | Calcium: 131mg | Iron: 2mg
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