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Crock Pot Chicken Enchiladas is so easy and delicious... and healthy too! Your family will be asking for this all the time..
Let the crock pot cook the chicken for you ... shred the chicken.... then assemble the enchiladas... and bake for about 10 minutes to heat the enchiladas and melt the cheese... now how quick and easy is that?
You can use a commercial enchilada sauce... but I don't recommend it.. it's so easy to mix the sauce up... and it tastes so much better homemade.
I mix the enchilada sauce ingredients right in the crock pot. Then put the chicken in and turn it over to make sure all sides of the chicken are coated.
Use boneless skinless chicken breasts... so the fat content of this recipe is very low.
About 2 1/2 pounds of chicken breasts (about 3 large) makes enough filling for about 16 (1/4 cup filling) skinny enchiladas... I made mine pretty full (1/2 cup filling)... so I got about 8. I would figure 2 skinny ones or 1 fat enchilada per person.
Use both the green and white parts of the green onion.
This recipe is great if you need it for a crowd.... just adjust the amount of ingredients accordingly... make sure to make more enchilada sauce... this recipe makes just enough for the amount of chicken listed... when in doubt.. make more enchilada sauce... you can always use any excess in another recipe.
Let's say you make the more chicken and you find that when assembling the enchiladas you need more enchilada sauce... don't panic... just put the enchilada sauce ingredients in a saucepan and cook over medium high heat... it takes about 7 minutes or so to cook... cook stirring frequently until it's thickened.
Let's say you want to make this for only one or two people... for two people you could cut back the chicken, rice and chilies.. and store any remaining enchilada sauce for another use... or make the same amount... and just assemble how ever many enchiladas you want and freeze the leftover chicken mixture for another enchilada meal in a week or two... same goes for a one person meal.
This recipe is truly easy... I hope you try it!
Crock Pot Chicken Enchiladas
All you need:
2 1/2 pounds boneless skinless chicken breasts
For the enchilada sauce:
3 tablespoons flour3 tablespoon Hot Mexican-Style Chili Powder (by McCormick)
1 teaspoon cumin
1 teaspoon cocoa
¼ teaspoon salt or to taste
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 teaspoon oregano
1 can (8 oz.) Hunts Tomato Sauce (plain)
3 cups water
For the enchiladas:
1 cup cooked rice
1 small can green chilies
1 cup shredded cheddar and Monterey Jack cheese
1/4 cup chopped green onion
Sour cream (serve at the table)
All you need to do:
Mix the flour and spices for the enchilada sauce directly in the crock pot. Use a wire whisk to mix them evenly. Add the water and tomato sauce and whick until completely mixed. Add the chicken presents (whole, don't cut them up)... turn them over once to coat.
Cook on low for 8 hours or on high for 5 hours.
Remove the chicken with a slotted spoon because it will be so tender it will fall apart with a fork. Using a fork, shred the chicken... and put the chicken in a large bowl. Add the cooked rice and chilies. Ladle some enchilada sauce into the mixture... just enough to moisten (don't drown it). Mix well.
Allow the remaining enchilada sauce in the crock pot to cool to warm (so you can handle it without burning yourself).
Preheat the oven to 350 degrees F.
Ladle some enchilada sauce on the bottom of a 9 x 13 pan... just enough to coat (you may need 2 pans to make all the enchiladas).
Microwave your tortillas for 30 seconds on high on a microwaveable plate covered with a damp paper towel to soften. Dip the tortilla in the remaining enchilada sauce (yes... I know this part is messy.. but worth it).
Spread about a 1/4 cup of filling down the middle of the tortilla and roll it up... place it seam side down in the prepared pan. Repeat until you fill your pan. Sprinkle with the cheese and the chopped green onion and bake until bubbly and cheese is melted.
Serve immediately with sour cream at the table.