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Crockpot Chicken Enchiladas
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Crockpot Chicken Enchiladas

4 h 45 minServes 4Nutri-Score C€€
from @baileyhhayess1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (whole)Meat3 pieces
  • red enchilada sauce (canned)Pantry400 g
  • onion (diced)Produce1 piece
  • taco seasoning (one packet)Spices30 g
  • corn tortillas (sliced)Bakery8 pieces
  • Mexican cheese blend (shredded)Dairy200 g
  • avocado (sliced)Produce1 piece
  • cilantro (chopped)Produce10 g

per serving

Nutrition

444kcal

Carbs
33 g
Proteins
36 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Slow cooker

step by step

Method

  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.
    Step 1

  2. Cook the chicken

    • Cover and cook on high for 4 hours or on low for 6 hours.
    Step 2

  3. Shred the chicken

    • Shred the cooked chicken directly in the slow cooker and stir into the sauce.
    Step 3

  4. Add the tortillas

    • Add the sliced corn tortillas and mix them in.
    Step 4

  5. Melt the cheese

    • Top with the Mexican cheese blend and cover.
    • Cook for 15 to 30 minutes, until the cheese is melted.
    Step 5

  6. Finish and serve

    • Top with sliced avocado and chopped cilantro.
    • Serve hot.
    Step 6
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