How to Make Crock-Pot Chicken Enchiladas

Serve chicken enchiladas with tomatoes, scallions and sour cream.

Slow cooking in a Crock-Pot renders chicken moist, tender and ready for dicing or shredding. Enchiladas made with chicken are a healthy alternative to beef and pork. Crock-Pots should be used carefully because the liquid heats to near boiling and can cause serious burns.

Things You'll Need

• 4-6 boneless, skinless chicken breasts
• 1 24-ounce jar of salsa
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons cayenne pepper
• 1 15-ounce can enchilada sauce
• 8 large flour tortillas
• 16 ounces shredded cheddar cheese
• Casserole dish

Instructions

1. Cover the bottom of the Crock-Pot with a small amount of salsa, add chicken breasts and pour the remaining salsa on top. Slow cooking requires moisture to keep the chicken from drying out.

2. Season the chicken with the garlic, cumin and cayenne pepper.

3. Cover the Crock-Pot and cook on low for four to six hours, or on high for three to four hours.

4. Remove the chicken from the Crock-Pot with a slotted spoon. Shred the chicken using two forks until stringy.

5. Cover the bottom of the two- or three-quart casserole dish with a small amount of enchilada sauce.

6. Place 1/8 of the Crock-Pot chicken and a tablespoon of shredded cheese onto each tortilla. Roll into an enchilada and repeat with the remaining tortilla shells.

7. Place each enchilada into the casserole dish with the seam side down. Pour the remaining enchilada sauce and cheese over the top.

8. Bake in the oven at 350 degrees Fahrenheit for 10-15 minutes to allow the cheese to melt.

References

• Crock-Pot The Original Slow Cooker: Chicken Enchiladas