Crock Pot Shredded Chicken Enchiladas

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READY IN: 8hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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