Crockpot Chicken Enchiladas
A comforting and easy-to-make meal, these Crockpot Chicken Enchiladas are filled with chicken, spices, and cheese, providing a savory experience with minimal effort.
Ingredients
Main Ingredients
- 1.5 pounds chicken breasts Boneless, skinless
- 1 packet taco seasoning (1-ounce) For flavoring the chicken
- 1 medium onion, diced To add sweetness and aroma
- 28 ounces red enchilada sauce For moisture and spice
- 10 pieces corn tortillas, cut into triangles Adds texture
- 8 ounces colby jack cheese, shredded For creaminess
Toppings
- to taste sour cream For serving
- to taste shredded lettuce For serving
- to taste diced tomatoes For serving
- to taste sliced avocado For serving
- to taste sliced black olives For serving
Instructions
Preparation
- Start by placing the chicken breasts at the bottom of your crockpot. Sprinkle the taco seasoning evenly over the chicken.
- Add the diced onion on top of the chicken and seasoning, followed by pouring the red enchilada sauce over everything.
- Gently stir to combine the ingredients, ensuring the chicken is covered in sauce. Cover the crockpot and set it to cook until the chicken is tender.
- Once the chicken is done, shred it directly in the crockpot using two forks and stir to combine.
- Sprinkle the cut corn tortillas over the chicken mixture, then top with shredded colby jack cheese.
- Cover the crockpot again and let it sit until the cheese is melted and bubbly.
Notes
Let the dish sit after cooking for better texture and consider using high-quality tortillas. Adjust seasoning as needed and enjoy with fresh toppings.