Crock Pot Chicken Enchiladas
Incredibly easy crock pot chicken enchiladas with juicy tender chicken and saucy, cheesy veggies in every bite. A family friendly meal everyone will love.
Ingredients
- 1 lbchicken thighs or breasts (skinned and boneless)
- 1 tsppaprika
- 1 tspcumin
- ½ tspsalt
- 1 tspchili powder
- 3garlic cloves, minced
- 1red bell pepper
- ⅓ cupred onion, diced
- 1jalapeño, diced (*optional)
- 28 ozred enchilada sauce (*see notes)
- 1 cupblack olives, sliced
- 7corn tortillas, sliced
- ½ cupshredded cheese
- 2 tbspfresh cilantro, chopped (for garnish)
- rice
- sour cream
- fresh chopped tomatoes
- romain lettuce
- 1lime, cut into fourths (for garnish)
Directions
- 1
Set the crock pot/slow cooker on high heat. Let it warm while you prep. Gather and prepare the ingredients. Slice the jalapeño and chop the garlic and onion. If you are using skinless and boneless chicken thighs, place them on the bottom whole. If you are using breasts, slice the chicken into small 1 inch bite sized pieces (this helps with tenderness equal cooking and quicker cooking.)
- 2
Add chicken to the bottom of the pot. Add garlic, seasoning, onion, jalapeños, bell peppers and pour enchilada sauce over everything. Place lid on.
- 3
Cook for about 4-5 hours. When you are close to serving, stir everything and check the chicken to ensure it's cooked through. Add in cut corn tortillas, olives and cheese. Cover the slow cooker again for another 10-20 minutes or until the cheese has melted.
- 4
Once the cheese is melted, serve the crockpot enchiladas. Optional to serve over rice. (rice is not included in calorie breakdown). Top with sour cream, lettuce, lime wedges or any other toppings you enjoy.