For me, the most time consuming part of enchiladas is cutting and cooking the chicken. I created this one day when I wanted enchiladas and didn't want to bother with actually cooking them :) They turned out great and I've since started making a double batch and freezing half of it for later.
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Units: US | Metric
- 1Put the chicken, chopped green chilies and 1 can enchilada sauce in the crockpot. This will either cook in 4 hours on high or 8 hours on low depending on how much time you have. I've done it both ways.
- 2When its done, use a spoon to break up the chicken. It will just call apart into shredded chicken.
- 3Cooking it in the crockpot will have caused a lot of juice form. I drain that, but you don't have to.
- 4Put in one cup of cheese and stir, it will melt from the heat of the chicken.
- 5Spoon the chicken mixture evenly into the ten tortillas, roll and place in a baking dish seam down.
- 6Do this until you run out of tortillas.
- 7Cover the tortillas with the other two cans of enchilada sauce, paying special attention to the edges.
- 8Sprinkle the last cup of cheese on top.
- 9Bake for 15 minutes at 375 degrees.
- 10If you want to freeze half, line a baking dish with wax paper before you put the enchiladas in it, and then wrap and freeze. Once the enchiladas are solid, you can pull it out of the dish. Pull it out of the freezer the morning you want to have it for dinner.
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Nutritional Facts for Crockpot OAMC Chicken Enchiladas
Serving Size: 1 (402 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 909.3
- Calories from Fat 366
- Total Fat 40.6 g
- Saturated Fat 16.1 g
- Cholesterol 181.4 mg
- Sodium 3011.5 mg
- Total Carbohydrate 63.9 g
- Dietary Fiber 6.4 g
- Sugars 17.2 g
- Protein 68.8 g