Crock Pot Shredded Chicken Enchiladas
- Reviews 1
Ready In: 8 hrs 15 mins
Serves: 4
Ingredients
Crock Pot Ingredients
- 4 boneless skinless chicken breasts (uncooked)
- 1⁄2 cup of chopped onion
- 1⁄2 cup of chopped green pepper
- 1⁄2 cup of chopped red pepper
- 1 (14 1/2ounce) can stewed tomatoes
- 1⁄4 cup tomato sauce
- 1⁄4 cup chicken broth
- 2 garlic cloves, chopped
- 1 teaspoon marjoram
- 1 teaspoon cumin
- 1 teaspoon chili
- 1⁄2 chopped mushroom (personal preference, I throw these in for the last for the last part of cooking)
- salt and pepper (to taste)
For the Enchiladas
- 6 -8 tortillas
- canola oil
- 1 (8 ounce) can refried beans
- 1 1⁄2 cups shredded cheddar cheese, divided (or a mixture or Jack and cheddar)
- canola oil cooking spray
- sour cream, for topping
Directions
- Place chicken in crock pot and add all crock pot ingredients.( I make sure the stewed tomatoes and veggies are on top of the chicken.).
- Cook on low for 8 hours.
- Turn and stir about halfway through.
- Add mushrooms (if using)
- Mix and stir chicken with a fork,breaking it apart ( It will shred on its own this way).
- Chicken mixture will be saucy thats ok thats where the flavor is! I take out what I am using for the tortillas with a slotted spoon. I always have chicken leftover and I freeze the rest.
- For Enchiladas-.
- Set oven to 350 degrees.
- Spray 9 by 13 inch pan with canola spray (I line my pan with foil first).
- Heat canola oil in a pan and fry tortillas 10 -15 seconds on each side.
- Spread one tbls of refried beans on one half of the tortilla.
- Sprinkle with cheese and top with shredded chicken mixture ( about 2 tablespoons, whatever you prefer.).
- Roll or fold over.
- Place in oven and cook for 10 minutes.
- Sprinkle remaining cheese and cook for 5 more minutes.
- Top with sour cream and serve with rice. ( we use red beans and rice).
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