Crockpot Chicken Enchiladas

If you want an easy dinner recipe that’s filling and delicious, you might want to consider this crockpot chicken enchilada. This recipe from Smokin’ & Grillin’ with AB on Youtube is really simple to make and to follow. This is a great weekday dinner since you can prepare it the night before and finish it when you arrive from work the next day. It’s filled with cheese, and the tortillas are not rolled but cut into strips and mixed with the chicken.

Ingredients: 

• 1.5 lbs. of boneless, skinless chicken breast
• 1 can (28 oz.) Red Enchilada Sauce
• ten to twenty corn tortillas
• 3 cup shredded Cheddar cheese
• 1 3.8 oz Sliced Black Olives

Directions: 

Wash your chicken first. Then get a paper towel to pat them dry.

Then prepare your crockpot by putting in the crock pot liner. Then take the chicken and add it to the bottom of the crockpot. Then pour over the red enchilada sauce. Set your crockpot timer for 5 minutes on high, or if you want to put it on low, set it for 8 minutes.

Once it’s done, take the lid off and shred the chicken. To shred the chicken, you use two forks and slowly pull them apart.

Then take out your corn tortillas. You can decide how many you’d like to use. Cut them into strips. Then add them to the crockpot with the chicken. The mix. The trick is not to add the tortillas all at once. Add some, mix, then repeat the process until you have mixed all the necessary number of tortilla strips.

Then add in the cheddar cheese slowly and combine every time you sprinkle some in the mixture. Save a cup of cheese for the toppings.

Put in the olives and mix. Once the ingredients are combined thoroughly, add the rest of the cheese as toppings. Then spread the remainder of the olives on top.

Then cook by setting the crockpot timer to 1 hour.

Enjoy every cheesy bite!

Crockpot Chicken Enchiladas