Crock Pot Chicken Enchiladas
- 1 package(s) Corn Black Bean Vegetable Mix frozen, Archer Farms (Target)
- 1 pound(s) chicken thighs boneless, skinless, cut into 1" pieces
- 15 ounce(s) enchilada sauce canned
- 1/2 cup(s) chicken broth
- 8 piece(s) flour tortillas soft taco size
- 1 cup(s) shredded cheese mexican blend
- 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.
This recipe is a personal recipe added by mandolin2626 and has not been tested or endorsed by MyRecipes.
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Crock Pot Chicken Enchiladas Recipe at a Glance
- COURSE: Main Dishes