Easy Crock Pot Enchiladas Recipe
Easy Crock Chicken Enchiladas recipe
Delicious and easy Crock Pot Chicken Enchiladas recipe is an easy weeknight meal.
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Enchilada filling Ingredients
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.
- Divide the enchiladas between two 8x8 baking pans. Eat one for dinner and tightly cover the other tray and freeze for another night.
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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