Crock Pot Chicken Enchiladas

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I have seen a few recipes for enchiladas in the crock pot, but the idea of putting tortillas in there with all the fixins just seems weird to me.  I don’t know why, but it just doesn’t sound very good.  So instead, I opted to put all the fixins in the pot, and have it cook, and then add the filling to the tortillas.  So here is what I came up with for a filling.  Turned out pretty good too, and was again, another quick and easy dinner.  It paired great with the Mexican Rice that I made along with it, so come back Monday for that recipe…I think I found the perfect recipe for that authentic taste I have been looking for at home.

Serves 6-8 for about $0.98/serving

INGREDIENTS:

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1 can Las Palmas Enchilada Sauce – $1.98

1 can black beans, drained – $0.68

2 cups shredded cheddar cheese – $1.50

2-4 boneless skinless chicken breasts – $3-4

2 green onions, sliced – $0.20

Tortillas

DIRECTIONS:

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Add chicken (I put mine in frozen) and sauce to the pot.  Cook on low for 4 1/2 hours.

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Shred chicken in pot.  Add beans and stir to combine.

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Sprinkle with cheese and green onions.

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Cook on low for 1 more hour, or until cheese is melted.  Spoon into flour tortillas with rice and any other fixins you like.

ENJOY!!