These enchiladas are easy to make with help from shredded chicken or rotisserie chicken. They're cheesy and full of flavor while being family friendly!
Course Main Course
Prep Time 10minutes
Cook Time 4hours
3cupscooked & shredded chicken
1candiced tomatoes with chilies
2cansred enchilada sauce
2cupsshredded Mexican blend cheese
In a large bowl, add the cooked chicken, tomatoes with chilies, and 1 can of enchilada sauce. Stir to combine.
Spoon the chicken mixture into the center of a tortilla and roll up. Repeat with all of the tortillas.
Place each filled tortilla in the greased bowl of the Crockpot until the bottom of the crock is covered.
Top the first row of tortillas with half the remaining enchilada sauce.
Continue adding more rolled tortillas in another layer until all tortillas are in the slow cooker.
Top the final row of tortillas with the remaining enchilada sauce.
Cover the enchiladas with cheese and place the lid on the Crockpot.
Cook on LOW for 4 hours or HIGH for 2 hours.
Serve warm with your favorite Mexican side dish!
If you use slow cooker liners, you don’t need to grease your Crockpot.If you use a smaller Crockpot, you may end up with more layers and fewer tortillas in each layer. I use a 6-Quart to get the two layers of enchiladas.
Crock Pot Chicken Enchiladas by thesimpleparent.com