Easy Crockpot Enchiladas

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READY IN: 7hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    whole boneless skinless chicken breasts
  • 2
    (10 3/4 ounce) cans cream of chicken soup
  • 1
    (10 ounce) can enchilada sauce
  • 12
    cup salsa, Any Style
  • 6
    whole whole grain tortillas
  • 2
    cups shredded cheddar cheese
  • lettuce (optional)
  • diced tomato (optional)
  • sour cream (optional)
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DIRECTIONS

  • Cook chicken with soup, enchilada sauce and salsa in crockpot for 6-7 hours on low.
  • Chicken will pull apart with a fork at this point (do this on a cutting board and then add chicken back to crockpot and mix everything to combine).
  • Fill tortillas with the chicken mixture, roll them up, lay them in a 13×9 baking dish and top with cheese.
  • Bake in a 350 degree F oven for 30 minutes. OR, you can also mix cheese into crockpot during last 20 minutes.
  • Serve the mixture in warmed tortillas with all the fixings.
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