Crockpot Enchiladas

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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).

 

 

Yield: serves 6-8

Crockpot Enchiladas

Ingredients

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

Instructions

  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.
 
 

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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.

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