Crockpot Chicken Enchiladas

Don’t you just love easy recipes? I do! I think I use my crockpot even more in the warmer months because it doesn’t heat up my kitchen too much and saves me serious time. These crockpot chicken enchiladas are so yummy, they seriously taste like restaurant chicken enchiladas! Add these to your meal plan and hit the easy button with these crockpot chicken enchiladas.

3-4 Chicken Breasts

2 small cans of Red Enchilada Sauce

2 Cups of Cheddar Cheese

5-6 Corn tortillas

Start by adding 3-4 chicken breasts to your crockpot. I only had tenderloins so I used a whole pack. Add in 2 small cans of red enchilada sauce. Heat on high for 4 hours. After 4 hours, shred the chicken with a fork and a knife. Stir up the chicken in the sauce and add in about 1 cup of shredded cheddar cheese. Black olives can be added in but we don’t like them so I didn’t! Tear about 5-6 corn tortillas into triangles and toss those in. Stir everything and cook on high for another 30 minutes.

You can serve these crockpot enchiladas with a yummy green salad and maybe some homemade salsa too! It would be great with some jalapeno ranch too!

We made 2 meals out of these and they were just as good the following day for lunch.

Crockpot Chicken Enchiladas

2 Replies to “Crockpot Chicken Enchiladas”

  1. Looks great! It is funny that you said you use your crockpot more in the summer months. Me too! People always think I am nuts when I say that because they think of a hot meal in the wintertime. I love to set the timer in the nice weather and get out of the house! Dinner is ready when you come in from the sunshine!

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