Colleen's Crock Pot Shredded Chicken Enchiladas
These cheesy chicken enchiladas are made with an easy crock pot shredded chicken filling. Perfect for a family Mexican night or an easy meal train meal to share with friends.
Equipment
- crock pot
- nonstick skillet
Ingredients
Shredded Chicken filling
- 2 lbs boneless skinless chicken breasts
- 1 packet Taco Bell taco seasoning
- ½ - ¾ jar salsa
- 4.5 oz chopped green chiles
- black beans or corn optional
Chicken Enchiladas
- 1 can enchilada sauce red or green
- 1 package carb balance tortillas
- 2-3 tbsp shredded chicken filling see above
- Mexican blend cheese shredded
- Quesadilla cheese shredded
Garnish
- chopped cilantro
- hot sauce
- greek yogurt or sour cream
Instructions
Shredded Chicken filling
- Add chicken breasts, taco seasoning, salsa, and chiles to a crock pot. Cook for 2ish hours on high until the chicken is tender.
- Remove cooked chicken from the crock pot. Use 2 forks to shred the chicken breasts. Add chicken back to the crock pot and stir together with remaining juices. Stir in black beans and/or corn (optional).
Assembly
- Pour ¼ enchilada sauce on the bottom of a baking dish.
- Preheat skillet over medium high heat. Spray with nonstick cooking spray. Crisp up tortilla on each side to prevent the tortilla from getting soggy while baking.
- Remove tortilla from skillet. Fill one side of the tortilla with 2-3tbsp of shredded chicken mixture. Sprinkle a little Mexican cheese on top. Roll up and place in prepared baking dish. Repeat until baking dish is full.
- Pour the remaining enchilada sauce on top of the enchiladas. Brush sauce over tortillas to evenly coat.
- Sprinkle some quesadilla cheese on top of the enchiladas.
Baking
- To bake immediately, preheat oven to 350° F. Bake for 20-25 minutes until cheese begins to bubble.
- To bake later, remove the chicken enchiladas from the fridge 20 minutes prior to baking. Preheat the oven to 350° F. Bake for 25-30 minutes until cheese begins to bubble.
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