Crock Pot Chicken Enchiladas

Photo: mandolin2626

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

Yield: 8 servings
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  • 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


  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.
January 2015

This recipe is a personal recipe added by mandolin2626 and has not been tested or endorsed by MyRecipes.

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