Crock Pot Chicken Enchiladas

Crock Pot Chicken EnchiladasRecipe

Photo: mandolin2626

Delicious Enchilada filling and sauce, super easy to make and delicious!

8 servings


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1 package Corn Black Bean Vegetable Mix frozen, Archer Farms (Target)
1 pound chicken thighs boneless, skinless, cut into 1" pieces
15 ounces enchilada sauce canned
1/2 cup chicken broth
8 pieces flour tortillas soft taco size
1 cup shredded cheese mexican blend


Prep: 5 Minutes
Cook: 7 Hours

In a crockpot, combine chicken thighs (at bottom), vegetable mix, enchilada sauce and chicken broth. Set on high for 7 hours.

Switch to WARM until you are ready to eat.

On a large plate, fill one tortilla with a little bit of cheese, and filling, roll and place fold down. Microwave for 20 seconds (optional). Cover with sauce and sprinkle with a little more cheese.

Serve and enjoy.

Created date

August 2015