Crockpot Chicken Enchiladas Recipe
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Ingredients: |
Ingredients: 3 lbs. boneless skinless chicken breasts 16 oz. jar of mild salsa 15 oz. can of refried beans 4 c. shredded cheese 1-2 cans enchilada sauce 15-20 taco size tortillas
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Directions: |
Directions:Cook chicken breasts and salsa on medium heat in crockpot for about 6 hours, or until the chicken shreds easily with a fork. Shred chicken and place back in crockpot. Add refried beans, 2 cups of cheese and about 1/2 can of enchilada sauce. Spray pan with cooking spray and coat bottom of pan with enchilada sauce. Place tortilla in coated pan, fill tortilla with about 1/3 c. of filling from crockpot. Roll tightly and repeat this process until the pan is full. This will make at least 2 pans full. Top rolled enchiladas with remaining enchilada sauce and the rest of the shredded cheese so the tortillas won't dry out while cooking. Cook in a 350º oven for about 30 minutes until sauce is bubbly and cheese is melted. Note - This dish can also be frozen and pulled out of the freezer for a no-hassle dinner! Just cook at 350º for one hour covered and 30 minutes uncovered. |
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