Slow Cooker Chicken Enchiladas
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Cook Time
1 hr
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Total Time
1 hr
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Servings
4
Slow Cooker Chicken Enchiladas
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 cup chicken shredded, cooked
- 1/4 cup sour cream
- 3/4 cup taco cheese blend divided, shredded, or Cheddar cheese
- 3/4 cup mozzarella cheese divided</span>, or Pepper Jack cheese
- 1 diced green chiles 4 oz. can
- 1/4 cup cilantro chopped, fresh
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- <span class="mceItemHidden" data-mce-bogus="1"><span></span>8 6-inch flour or corn tortillas</span>
- enchilada sauce or 1 cup of homemade version here, 10 oz can
Instructions
- In a medium mixing bowl, combine chicken, 1/2 cup taco blend cheese, 1/2 cup mozzarella, sour cream, chiles (reserve 2 teaspoons for topping) and cilantro. Add 1/2 cup Enchilada Sauce, stirring until well blended. Season with salt and pepper to taste.
- Spread about 1/4 cup enchilada sauce on the bottom of the slow cooker. Place about 1/4 cup of chicken mixture into each tortilla and roll up. Arrange enchiladas seam down in the slow cooker. Top with remaining 1/4 cup (if using canned 1/3 cup). Top with remaining cheese and 2 teaspoons of diced Chile.
- Cook on high for 60-75 minutes or until sauce bubbles and cheese is melted.The time will depend on your slow cooker. Garnish with sour cream, avocado, diced tomatoes and jalapeno, if desired.
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