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Crock Pot Chicken Enchiladas

Photo: mandolin2626

Prep time 5 mins
Cook time 7 hrs

8 servings

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


  • 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

How to Make It

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

  2. Switch to WARM until you are ready to eat.

  3. 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.

  4. Serve and enjoy.