Today, I want to share with you a delicious recipe that will make your taste buds dance with joy. It’s called Crockpot Chicken Enchiladas, and trust me, it’s a game-changer. This dish is so easy to make, and the best part is that it tastes just like the ones you get at your favorite Mexican restaurant. So, put on your apron and let’s get cooking!
Crockpot Chicken Enchiladas
First, let’s talk about how amazing these enchiladas look. The image above shows a perfectly baked enchilada casserole that is oozing with cheesy goodness. Just looking at it is enough to make your mouth water!
Ingredients:
- 2 cups of cooked chicken (shredded)
- 1 can of red enchilada sauce
- 1 cup of shredded cheese (cheddar or Mexican blend)
- 8 tortillas (flour or corn)
- 1/2 cup of chopped onion
- 1/2 cup of chopped bell pepper
- 1/2 cup of chopped cilantro
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions:
1. Heat olive oil in a skillet over medium heat. Add the chopped onion and bell pepper and cook until they are soft and translucent.
2. In a separate bowl, combine the cooked chicken, sautéed onion and bell pepper, and chopped cilantro. Season with salt and pepper to taste.
3. Pour half of the enchilada sauce into the bottom of your crockpot.
4. Take a tortilla and spoon a generous amount of the chicken mixture onto it. Roll it up tightly and place it seam-side down in the crockpot. Repeat this step with the remaining tortillas and chicken mixture.
5. Pour the remaining enchilada sauce over the rolled tortillas in the crockpot, making sure they are fully covered.
6. Sprinkle the shredded cheese over the top of the enchiladas.
7. Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours, until the cheese is melted and bubbly.
8. Serve the Crockpot Chicken Enchiladas hot, with a garnish of chopped cilantro and a side of sour cream.
How to prepare:
Preparation Time: 20 minutes
Servings: 4-6
Nutrition Facts: (per serving)
- Calories: 350
- Fat: 15g
- Carbohydrates: 28g
- Protein: 25g
Tips:
- To save time, you can use pre-cooked rotisserie chicken for this recipe.
- Feel free to add your favorite toppings, such as sliced avocado, diced tomatoes, or chopped green onions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
FAQs:
Q: Can I make these enchiladas ahead of time?
A: Yes, you can prepare the enchiladas and keep them in the refrigerator overnight. Just bake them in the crockpot when you’re ready to serve.
Q: Can I freeze the leftovers?
A: Absolutely! Just make sure to let the enchiladas cool completely before transferring them to a freezer-safe container. They can be stored in the freezer for up to 3 months.
There you have it - a foolproof recipe for mouthwatering Crockpot Chicken Enchiladas. This is a dish that your family and friends will request again and again. So, why wait? Get your crockpot ready and enjoy this delicious Mexican-inspired meal!
