Crockpot Enchiladas

Enchiladas are pretty darn delicious in my opinion. In my cookbook (haha, that sounds great to say) I have three different enchilada recipes. Crockpot enchiladas though, are by far, the easiest thing to make. Tasty too. If you like a little extra heat, use a spicier salsa or add a small can of chopped green chilis (or jalapenos).

Crockpot Enchiladas

Yield: serves 6-8

Ingredients:

  • 4 chicken breasts
  • 2 can cream of chicken soup
  • 1 can enchilada sauce
  • ½ cup salsa
  • 2 cup shredded cheese
  • tortillas
  • tomatoes
  • lettuce
 

Directions:

  1. Cook chicken with soup, sauce and salsa in crockpot for 7 hours. Chicken will pull apart with a fork. Fill tortillas and top with cheese.
  2. Lay them in a 13x9 dish and bake in a 350 degree oven for 30 minutes. OR, mix cheese into crockpot during last 20 minutes. Serve on warmed tortillas with all the fixings.

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

2 comments on “Crockpot Enchiladas”

  1. Definitely going to try this one too!Thanks again for linking up all your wonderful slow cooker recipes. Have a great weekend 🙂

  2. Looks simple but very very yummy.

Leave a Reply

Your email address will not be published.