CROCK POT CHICKEN ENCHILADAS

WHY YOU’LL LOVE THIS RECIPE

• With the convenience of slow cooking, this recipe allows you to simply mix the ingredients, roll up the tortillas, and let your crock pot do all the work. You'll have a mouthwatering meal ready to enjoy with minimal effort and maximum flavor.
• Whether you're hosting a fiesta or simply need dinner on the table, these enchiladas have got you covered. Customize the recipe by adding your favorite toppings like fresh avocado, tangy salsa, or a dollop of cool sour cream.
• These enchiladas taste even better the next day, making them a perfect make-ahead option for meal prep. Store any extras in the refrigerator and savor the next day as the flavors continue to come together.

INGREDIENTS YOU’LL NEED

• Canned Red Enchilada Sauce - This vibrant and flavorful sauce serves as the base for the enchiladas, adding a rich and tangy taste that infuses the entire dish with its signature Mexican flair.
• Shredded Chicken - Provides a tender and juicy protein element to the enchiladas. You can use chicken from a pre-cooked rotisserie chicken or from this Crock Pot Shredded Chicken recipe.
• Shredded Cheese - (Monterey Jack and Cheddar) These two varieties of cheese bring a creamy and melty component to the enchiladas. Monterey Jack cheese offers a mild and buttery flavor, while cheddar cheese adds a rich and slightly sharp taste.
• Sour Cream - Enhances the creaminess of the filling. It provides a cooling contrast to the spices and adds a velvety texture.
• Rotel - This combination of diced tomatoes and green chilies adds a burst of zesty and vibrant flavors to the enchiladas.
• Flour Tortillas - Provides a soft and pliable wrap that holds the fillings together.

HOW TO MAKE CHICKEN ENCHILADAS IN THE CROCK POT

Prepare the crock pot: Use non-stick cooking spray to coat the bottom of a 6-quart crock pot. Then, pour enchilada sauce on the bottom, using just enough to cover the bottom.

Assemble the enchilada filling: To a medium-sized mixing bowl, add the cooked chicken, Monterey Jack cheese, sour cream, and Rotel in a medium bowl. Mix until well combined.

Roll the enchiladas: Spoon about a ¼ cup of the chicken mixture into the center of each flour tortilla and roll them up. Then place them in the crock pot. Pour enchilada sauce over the enchiladas and top with cheddar cheese.

Cover and cook: Add the lid to the top and slow cook on LOW for 2½-3½ hours. Top with your favorite toppings, and enjoy!

RECIPE TIPS & SUBSTITUTIONS

• For a spicier kick, opt for a can of hot or medium-spiced red enchilada sauce instead of mild. Adjust the heat level according to your preference.
• When rolling the enchiladas, make sure not to overstuff them. A quarter cup of the chicken mixture is a good guideline to prevent the tortillas from tearing or bursting open during cooking.
• Instead of using red enchilada sauce, try using a green or verde version for a bit more earthy garden flavor.
• Use corn tortillas instead of flour tortillas for a nutty taste. Corn tortillas should be warmed before rolling to prevent cracking.
• Instead of using chicken, try using beef, pork, or shrimp to change up the protein.

STORING & FREEZING

Storing: Let cool completely and then transfer to an airtight container or wrap them tightly in aluminum foil. They can be refrigerated for up to four days. When reheating, cover the enchiladas with foil to prevent them from drying out, and warm them in the oven or microwave until heated through.

Freezing: Let the enchiladas cool completely, then place the cooked enchiladas in an airtight container or freezer-safe bag in individual portions for up to 3 months. Thaw overnight in the fridge before reheating in the oven. Add additional cheese or enchilada sauce as needed.