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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crockpot Chicken Enchiladas Recipe

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This recipe for Crockpot Chicken Enchiladas is from The Clarke Family Cookbook, 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:  
1-2 lbs. boneless skinless chicken breasts
1 (28 oz.) can enchilada sauce
10 corn tortillas, sliced in strips
1 can of black beans
1 can of whole sweet corn
1 onion, diced
3 cups shredded sharp cheddar cheese
1/2 cup sliced black olives
Directions:
Directions:
1. Add chicken breasts to a slow cooker and sprinkles onions over the top of them, then pour enchilada sauce over top.
2. Cover and cook on HIGH for 4 hours, until chicken is fully cooked.
3. Shred chicken, add tortilla strips then sprinkle beans and corn evenly over each layer of tortilla strips to the slow cooker, and stir to combine.
4. Add about half of the cheddar cheese and olives, stir, and smooth everything into an even layer. Sprinkle with the remaining cheddar cheese and olives, cover, and let cook on HIGH for about 1 hour.

 

 

 

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