![]() ![]() So amidst the chaos and cold weather, its time to pull out the good ole’ slow cooker and soup recipes. Although, the mad rush is over, our schedules are still looking full for a few more weeks anyway. It was an attempt anyway, between Lego breaks with my four year old and assisting my husband with office work. ha! Sent the two older kiddos back to school yesterday so I gave it a good shot to get the Christmas décor put away. Between the holiday gatherings, end of year book work and a quick getaway…I am ready for a little breather and an attempt to regain my house. Cook for 20-30 minutes or until the cheese is melted and a little browned.Hoping all of you had a wonderful Christmas and a great start to your new year! Have you managed to dig yourself out of the holiday craziness? I’m just getting a start. Take the remaining cheese and sprinkle over the top. Pour some enchilada sauce over the top of the tortillas just until it is covered.Repeat till all enchiladas are rolled up. Then add just a sprinkle of the cheese, roll up and lay with crease side down in the pan. Grab a tortilla and add a small scoop of the mixture, I do around 3 tablespoons of meat mixture.In a bowl take the shredded chicken and mix in the green chiles. ![]() In the bottom of a baking dish add a thin layer of enchilada sauce, just enough to cover the entire bottom. ![]() ![]() When the chicken is done, scoop out of the mixture, and shred with two forks.Turn on low and cook for 6-8 hours or high for 4-5 hours. Then Sprinkle your taco seasoning over the meat, and then add in 2 chicken bouillon cubes, and 2 cups water. First, you want to take your chicken and lay it out in the Crock Pot.1 large can of Enchilada Sauce (Or use homemade).1 Package of Chicken Breast or Tenderloins.Trust me these Crock Pot chicken enchiladas are a perfect weeknight meal, and they reheat beautifully for the next day’s lunch. The aroma of the chicken cooking all day is enough to make your mouth water, and then once you pop these in the oven you get a whole new delicious aroma filling your entire house! By the time we are ready to eat our tummies are growling and we are ready to devour our dinner. Pull the chicken out and shred it, and then start wrapping them up and before you know it they are ready for the oven. These can be whipped up in under 15 minutes of prep time and to me, that is a huge plus! I didn’t spend an hour prepping and cooking chicken, then assembling, and so on. So cooking the chicken in the Crock Pot through the day really helped save me so much prep time. I tried a handful of ways and they never turned out with the texture our hearts desired. Cooking the entire enchilada in the Crock Pot gave us soggy tortillas, and our family’s favorite part is that little bit of crunch on the edges of the tortillas. I have tried making the entire enchiladas in the Crock Pot to save even more time, but here is my struggle. You simply bake in the oven and before you know it you have a perfect weeknight dinner ready to be devoured! Just grab your favorite toppings like cilantro, sour cream, avocado, diced tomatoes, and you are good to go. The tortillas are filled with chicken, green chiles, shredded cheese, and then topped with enchilada sauce and shredded cheese. When I get home I shred the chicken and begin assembling the enchiladas. The recipe itself is really very simple – I cook my chicken with taco seasoning and a few bouillon cubes for the day. It uses minimal ingredients and comes out perfect every single time we whip it up. This is my favorite Crock Pot chicken enchilada recipe. As a busy mom always on the go, I need as much help as I can in the kitchen to make my meals easy but wholesome. Crock Pot Chicken Enchiladas is a great way to get that juicy and flavorful meat to stuff inside your enchiladas for a perfect weeknight dinner. Here is one cheesy and flavorful Tex-Mex recipe that your whole family will love. ![]()
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