Crockpot Enchiladas
These were good but very bland. My oldest LOVED them which is HUGE. But she likes bland things. So, if you like bland, do the recipe exactly as posted. But if you want a little flavor, add some rotel or a spicier sauce, red even.
Crockpot Chicken
2 lbs. chicken breast, bonless (I used chicken tenders)
2 cans Enchilada Sauce (I used Old El Paso Green Sauce)
2 C. Colby/Jack mix
1 C Sour Cream
1 package Flour Tortillas (you can use corn if you want)
Place the chicken in the crockpot and pour half a can of the enchilada sauce over it.
Cook on high for 6 hours or low for 8. My chicken was straight out of the freezer. Forgot to take it out. But it still worked.
With two forks, shdred the chicken and pour the rest of the sauce in.
Cook for an additional 30 minutes, or until you are ready to make the enchiladas.
Pre-heat the oven to 350 degrees.
When you are ready to make the enchiladas, add the sour cream.
And the cheese (leave some to sprinkle on top later)
Scoop into the tortillas, roll and place in a 9x13 greased dish.
Pour the other can or enchilada sauce over the top of the enchiladas.
Sprinkle the cheese you left aside on top.
Put it into the oven and cook for 15-20 minutes
And viola!
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The recipe is great! Very easy and delicious. But, what was extremely helpful was the sight of the crockpot liner - I had no idea they existed! Now, I'll probably never use the crockpot without them. Thanks!
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I got High 5's from my kids after making this....this is definitely a keeper! thanks!
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I'm actually vegetarian so I used TVP instead and it worked out great. Thanks.
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OH MY, these sound amazing!!!! I love anything in a crockpot and I would definitely loove these!
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