Crock-Pot Chicken Enchiladas

 amed01
5
(4) 4 Reviews
Prep Time
0
min.
Total Time
8
hr.
15
min.
Servings

6-8 servings

What You Need

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Make It

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  • Combine chicken breasts, salsa, corn, beans, onion and taco seasoning in crock-pot.
  • Cook for 7 hours on low.
  • Remove chicken breasts from pot, shred them, and return to pot. Stir all ingredients to combine well.
  • Spoon chicken mixture onto a tortilla, top with desired amount of shredded cheese, lettuce and sour cream. Roll and serve.

Notes

Ratings & Reviews

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  • DaniFaith87 |

    I really did not expect this to taste as good as it did.... it really was just one of those "ok, make this, because it is easy" deal. But wow... you would think my husband just found out he married a chef or something the way he raved and loved this. It was very good, reminded me of similar flavors I have had at local Mexican Restaurants

  • dkscho07 |

    LOVE this recipe. Only modification I made is to add 4 cups of cooked white rice to the mixture before serving. It stretches the recipe further and makes them taste a lot like a Chipotle burrito. My fiance loved them too. Had a ton of leftovers, but we both plan to have them tomorrow....and maybe the next day....

  • vicangelist |

    I used soft tacos w/ garlic butter (butter w/ garlic powder) speared on both sides, slightly browned and topped w/ sour creme, lettuce and Frank's buffalo sauce. It was to die 4. Having left overs for lunch today!!!

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