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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Crock Pot Chicken Enchilada Recipe

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This recipe for Crock Pot Chicken Enchilada is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 - 12 corn tortillas
2 chicken breasts, cooked and shredded
2 (10 oz.) cans of enchilada sauce, green or red
1 medium onion chopped
8 oz. shredded cheese, cheddar or Kraft Mexican blend
Black Olives (optional)
sour cream (optional)
Directions:
Directions:
Spray crock pot walls and bottom w/ non stick spray. Pour 1 cup of enchilada sauce on bottom of crock pot. Sprinkle about 1/4 cup of chopped onion. Next, place a layer of tortillas on top of the sauce and onion. Layer 4-5 times in order: shredded chicken, onion, cheese, 1 cup of sauce, tortillas. Finish with 1 cup of sauce, onion, cheese and olives. Set on low for 1 - 4 hrs and cheese is melted.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 mins
Personal Notes:
Personal Notes:
You can use left over chicken. and the layers will condense to about half the height.
This is a good meal alone or served with green salad, beans, or rice. This is a very easy, clean, filling meal and its not greasy.

 

 

 

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