Crock Pot Chicken Enchilada Recipe
🕒 Prep Time: 20 minutes
🕒 Cook Time: 4 hours
🕒 Total Time: 4 hours 20 minutes
🥘 Servings: 6
Description:
Great for reunions or potluck–always a big hit. I fix this a lot on Sunday mornings for a great lunch after church. This dish combines the vibrant flavors of Mexican cuisine with the convenience of a slow cooker, making it perfect for weeknight dinners or lazy Sundays.
Ingredients:
- 1 package corn tortillas
- 2 cups shredded cheese
- 1 can enchilada sauce
- 12 ounces cooked chicken, shredded
- 2 cans cream of chicken soup
Nutrition Facts (per serving):
- Calories: 388.5
- Fat: 15g
- Saturated Fat: 7.3g
- Cholesterol: 45.6mg
- Sodium: 2389.8mg
- Carbohydrates: 43.9g
- Fiber: 6.2g
- Sugar: 13.3g
- Protein: 20.3g
Instructions:
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Prepare Crock Pot: Spray the bottom of the crock pot with Pam to prevent sticking.
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Layer Enchilada Sauce: Pour half of the can of enchilada sauce onto the bottom of the crock pot, creating a flavorful base for your enchiladas.
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Arrange Tortillas: Place a layer of corn tortillas on top of the enchilada sauce, creating a sturdy foundation for your enchilada layers.
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Mix Chicken and Soup: In a small mixing bowl, combine the shredded chicken with the cream of chicken soup, ensuring that the mixture is well-combined and seasoned to perfection.
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Layer Chicken Mixture: Spread half of the chicken and soup mixture evenly over the layer of tortillas in the crock pot, ensuring that every bite is packed with flavor.
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Add Cheese: Sprinkle half of the shredded cheese over the chicken mixture, adding a creamy and indulgent layer to your enchiladas.
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Repeat Layers: Repeat the layering process with another layer of tortillas, followed by the remaining chicken mixture, and then the rest of the shredded cheese, ensuring that each layer is evenly distributed and flavorful.
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Final Layers: Finish off your enchiladas by topping them with the remaining tortillas, enchilada sauce, and cheese, creating a decadent and mouthwatering dish that is sure to impress.
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Cook: Cover the crock pot and cook on low for 3 to 4 hours, allowing the flavors to meld together and the cheese to become irresistibly gooey and melty.
Serve your Crock Pot Chicken Enchiladas hot and bubbly, garnished with your favorite toppings such as chopped cilantro, diced tomatoes, sour cream, or avocado slices, for a delicious and satisfying meal that will have everyone coming back for seconds! Enjoy! 🌮🧀🍅
