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Crockpot Chicken Enchiladas

User Rating 3.5 Star Rating (2 Reviews)

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Crockpot Chicken Enchiladas
Serve this great tasting chicken dish with a Mexican style rice and a salad.

Ingredients:

  • 1 large can (19 ounces) enchilada sauce
  • 6 boneless chicken breast halves
  • 2 cans cream of chicken soup
  • 1 small can sliced black olives
  • 1/2 cup chopped onion
  • 1 can (4 ounces) chopped mild chile peppers
  • 16 to 20 corn tortillas
  • 16 ounces shredded sharp Cheddar cheese

Preparation:

Cook chicken and shred. Mix soup, olives, chile peppers, and onions. Cut tortillas in wedges. Layer Crock Pot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cover and cook on LOW for 5 to 7 hours.
Serves 8 to 10

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User Reviews

Reviews for this section have been closed.

 3 out of 5
Alteration success!!, Member Jessica_Barton

I made this once with the chicken breast...It was still too ""rubbery"" or tough after several hours, so the next time I prepared chicken thighs and drumsticks (5 thighs, 6 drumstks) in the crockpot the night before with a cup of chk. broth on low for 4 hrs. until cooked well, and then pulled the meat off of the bone, and used the peices in the place of breasts. (cuts a huge amount of time pulling the chicken breasts apart w/ forks!) Also after 7 hours the corn tortillas had withered away to nothing and were hardly detectable absorbed into the mixture, so I prepared those later by warming a very little bit of broth in a pan and VERY quickly soaking them. I then rolled the mixture into them, and baked for 12 mins. on 375. with extra enchilada sauce and cheese on top. Serve with sour cream. Fabulous!!! If you don't have all of this prep time, skip the baking.

6 out of 6 people found this helpful.

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