Slow Cooker Starter Chicken Enchilada

Get it on Google Play

Get it on Google Play

Ingredients:

1 ½ lbs boneless, skinless chicken breasts

2 cups taco blend shredded cheese

16 oz jar thick and chunky salsa (may use homemade or favored variety)

15.25 oz can of black beans, rinsed and drained

19 oz can of old el paso enchilada sauce

8 large (burrito size) tortillas

4 oz pace picante sauce (optional)

Directions:

1. In the bottom of a crock pot layout chicken breasts and top with 16 oz jar of preferred salsa. Cook on high for 3-4 hours or until chicken easily pulls apart.

2. Using two forks shred the chicken breasts and then transfer the shredded chicken to a large bowl from the crock pot using a slotted spoon so that any unabsorbed liquid remains behind. Add black beans, ½ cup of shredded cheese and 3 ounces of enchilada sauce to chicken and mix together.

3. Before assembling your enchiladas prepare a large casserole dish or two smaller dishes by lightly coating the bottom with enchilada sauce.

4. Preheat oven to 350 degrees F. Now you’re ready to begin assembling your enchiladas. Start by placing approximately ½ cup of chicken mixture at one end of each tortilla, then fold in the sides and gently roll to the opposite end to form the enchilada.

5. Place seam side down in the prepared dish. Once each is assembled top with remaining cheese and Pace Picante sauce. Bake uncovered for 30-35 minutes.

Bon Appetit!

Go To Top