Plat
Crockpot Chicken Enchiladas
4 h 45Pour 4Nutri-Score C€€
C
4 h 45
4 h 45Crockpot Chicken Enchiladas
ce qu’il vous faut
Ingrédients
chicken breast (whole)Viandes3 morceaux
red enchilada sauce (canned)Épicerie400 g
onion (diced)Fruits et légumes1 morceau
taco seasoning (one packet)Épices30 g- corn tortillas (sliced)Boulangerie8 morceaux
Mexican cheese blend (shredded)Produits laitiers200 g
avocado (sliced)Fruits et légumes1 morceau
cilantro (chopped)Fruits et légumes10 g
par portion
Nutrition
444kcal
- Glucides
- 33 g
- Protéines
- 36 g
- Lipides
- 19 g
ce que vous utiliserez
Ustensiles
Mijoteuse
pas à pas
Préparation
- Étape 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.
- Étape 2
Cook the chicken
- Cover and cook on high for 4 hours or on low for 6 hours.
- Étape 3
Shred the chicken
- Shred the cooked chicken directly in the slow cooker and stir into the sauce.
- Étape 4
Add the tortillas
- Add the sliced corn tortillas and mix them in.
- Étape 5
Melt the cheese
- Top with the Mexican cheese blend and cover.
- Cook for 15 to 30 minutes, until the cheese is melted.
- Étape 6
Finish and serve
- Top with sliced avocado and chopped cilantro.
- Serve hot.