Crock Pot Chicken Enchiladas
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs 40 mins
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Total Time
4 hrs 45 mins
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Servings
8
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Calories
417 kcal
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Course
Main Course
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Cuisine
Mexican
Crock Pot Chicken Enchiladas
Description
Crock Pot Chicken Enchiladas start with boneless skinless chicken breasts cooked covered in enchilada sauce until tender. The chicken is shredded directly in the crock pot, then combined with cut corn tortillas, portioned cheese, and sliced black olives stirred through the mixture. Additional cheese and olives sprinkled on top offer a melted cheese crust after further slow cooking.
The corn tortillas absorb the sauce during cooking, mimicking traditional enchiladas layers but in a simplified format. The enchilada sauce provides mild, tangy seasoning throughout the dish. Once cooked and rested, it can be served hot with a dollop of sour cream for added richness that balances the sauce's flavors.
The recipe lends itself well to freezer meals by doubling ingredients for batch cooking. Leftovers store refrigerated for a few days or freeze for extended periods and reheat in microwave or oven. Using corn tortillas is recommended to maintain texture, as flour tortillas become soggy.
Ingredients
- 1½ pounds chicken breast boneless skinless
- 1 (28-ounce) can enchilada sauce Las Palmas mild green
- 12 corn tortilla cut into one inch strips
- 3 cups cheddar cheese divided, grated
- 1 cup black olives sliced
- sour cream for serving
Instructions
- Add the chicken breasts to a crock pot, and pour the enchilada sauce over the top. Cook on high for 4 hours, or low for 8 hours.
- Shred the chicken in the crock pot using two forks. Stir the tortilla strips into the chicken and enchilada sauce. Add 1 cup of cheese and ½ cup of olives and stir to combine. Sprinkle the remaining cheese and olives over the top.
- Cover and continue to cook on low for 40-60 minutes. Remove the cover and let stand 10 minutes before serving. Serve hot with sour cream on top.
Notes
- To create a freezer meal, double the recipe, cook the chicken and sauce, cool, then freeze portions for up to 3 months. Thaw before reheating.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze for longer storage; thaw overnight before reheating.
- For reheating, use an oven for large portions or a microwave for smaller servings.
- Use white or yellow corn tortillas, as flour tortillas tend to become soggy in this recipe.
- Choose mild green enchilada sauce over green chili sauce to avoid excessive spiciness.
- Freshly grated cheese is preferred, as it melts more evenly than pre-shredded packaged cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 33g | 66% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 1502mg | 63% |
| Potassium | 436mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1178IU | 24% |
| Vitamin C | 3mg | 3% |
| Calcium | 350mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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