SlowCooker Chicken Enchiladas Cheesy TexMex Goodness - Recipe and Instructions

Introduction

Get ready to tantalize your taste buds with this amazing recipe for Slow Cooker Chicken Enchiladas. This cheesy Tex-Mex dish is sure to become a family favorite, and the best part is that it's made in a crockpot!

Ingredients

For this delicious recipe, you will need:

• 2 boneless, skinless chicken breasts
• 1 can of enchilada sauce
• 1 cup of shredded cheddar cheese
• 1 cup of shredded Monterey Jack cheese
• 1 can of diced green chilies
• 1 package of corn tortillas
• 1 small onion, diced
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• Salt and pepper to taste

Instructions

Follow these simple steps to create this mouthwatering dish:

1. Place the chicken breasts in the bottom of the slow cooker.
2. Top with the diced onion, green chilies, cumin, chili powder, salt, and pepper.
3. Pour the enchilada sauce over the top.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through.
5. Remove the chicken from the slow cooker and shred it using two forks.
6. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
7. Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to soften.
8. Place a spoonful of the chicken mixture in the center of each tortilla and roll up.
9. Place the enchiladas seam-side down in a baking dish.
10. Top with the shredded cheeses.
11. Cover with foil and bake at 350°F for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Serving

Once the enchiladas are ready, serve them hot with your favorite toppings such as sour cream, guacamole, and salsa. Enjoy this flavorful and cheesy Tex-Mex goodness with your family and friends!

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