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Crockpot Chicken Enchiladas
4 Std. 45 Min.Für 4Nutri-Score C€€
C
4 Std. 45 Min.
4 Std. 45 Min.Crockpot Chicken Enchiladas
was Sie brauchen
Zutaten
chicken breast (whole)Fleisch3 Stücke
red enchilada sauce (canned)Vorräte400 g
onion (diced)Obst & Gemüse1 Stück
taco seasoning (one packet)Gewürze30 g- corn tortillas (sliced)Backwaren8 Stücke
Mexican cheese blend (shredded)Milchprodukte200 g
avocado (sliced)Obst & Gemüse1 Stück
cilantro (chopped)Obst & Gemüse10 g
pro Portion
Nährwerte
444kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 36 g
- Fett
- 19 g
was Sie verwenden
Utensilien
Schongarer
Schritt für Schritt
Zubereitung
- Schritt 1
Load the slow cooker
- Place the chicken breasts in the slow cooker.
- Pour in the enchilada sauce.
- Add the diced onion and the taco seasoning, then mix well.
- Schritt 2
Cook the chicken
- Cover and cook on high for 4 hours or on low for 6 hours.
- Schritt 3
Shred the chicken
- Shred the cooked chicken directly in the slow cooker and stir into the sauce.
- Schritt 4
Add the tortillas
- Add the sliced corn tortillas and mix them in.
- Schritt 5
Melt the cheese
- Top with the Mexican cheese blend and cover.
- Cook for 15 to 30 minutes, until the cheese is melted.
- Schritt 6
Finish and serve
- Top with sliced avocado and chopped cilantro.
- Serve hot.