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Chicken Enchiladas 1
Ingredients
Boneless, skinless chicken (can still be frozen)
1 large can enchilada sauce (green or red)
Medium or large flour tortillas
Shredded cheese
Method
Empty enchilada sauce into the slow cooker and place chicken fillets into the sauce. Cook on low setting all day. Scoop out chicken and cut or shred onto a plate. Spread a tortilla on another plate and arrange some chicken into a “stripe” down the middle. Sprinkle liberal shredded cheese, and ladle some sauce over it. Roll the tortilla up, ladle more sauce over it, and sprinkle more cheese. Place in the microwave for about 20 seconds on high to melt the cheese. More microwave time may be needed for multiple enchiladas on one plate.
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