Crock Pot Shredded Chicken Enchiladas

“This is a mixture of a bunch of different recipes that I have found that works best for me. The chicken comes out flavorful and the enchiladas are crispy and cheesy. What more can you ask for? Most of the time listed is the slow cooking time so there really isnt much work to do. Just throw it all in the crockpot and cook. I don't really measure, I kind of do things by eye, so the ingredients listed below are approximate.You will find that the chicken pretty much shreds itself! I love them, enjoy!”
READY IN:
8hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken in crock pot and add all crock pot ingredients.( I make sure the stewed tomatoes and veggies are on top of the chicken.).
  2. Cook on low for 8 hours.
  3. Turn and stir about halfway through.
  4. Add mushrooms (if using)
  5. Mix and stir chicken with a fork,breaking it apart ( It will shred on its own this way).
  6. Chicken mixture will be saucy thats ok thats where the flavor is! I take out what I am using for the tortillas with a slotted spoon. I always have chicken leftover and I freeze the rest.
  7. For Enchiladas-.
  8. Set oven to 350 degrees.
  9. Spray 9 by 13 inch pan with canola spray (I line my pan with foil first).
  10. Heat canola oil in a pan and fry tortillas 10 -15 seconds on each side.
  11. Spread one tbls of refried beans on one half of the tortilla.
  12. Sprinkle with cheese and top with shredded chicken mixture ( about 2 tablespoons, whatever you prefer.).
  13. Roll or fold over.
  14. Place in oven and cook for 10 minutes.
  15. Sprinkle remaining cheese and cook for 5 more minutes.
  16. Top with sour cream and serve with rice. ( we use red beans and rice).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: