Crock Pot Chicken Enchiladas
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.Â I don’t know why, but it just doesn’t sound very good.Â So instead, I opted to put all the fixins in the pot, and have it cook, and then add the filling to the tortillas.Â So here is what I came up with for a filling.Â Turned out pretty good too, and was again, another quick and easy dinner.Â 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
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
Add chicken (I put mine in frozen)Â and sauce to the pot.Â Cook on low forÂ 4 1/2Â hours.
Shred chicken in pot.Â Add beans and stir to combine.
Sprinkle with cheese and green onions.
Cook on low for 1 more hour, or until cheese is melted.Â Spoon into flour tortillas with rice and any other fixins you like.