Crockpot Chicken Enchiladas -- Best Recipes

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Date Posted: 05/10/08 11:48:13am
Author: CB
Subject: Crockpot Chicken Enchiladas

Crockpot Chicken Enchiladas

2 lbs Chicken Breast, boneless
2 cans Old El Paso Enchilada Sauce (I use green mild)
2 cups Colby/Jack
1 cup Sour Cream
1 package Flour Tortillas

Spray the crockpot/slow cooker with cooking spray and turn it on low. Add the chicken and top with about 1/2 can of enchilada sauce. IF chicken is frozen it will cook in 5 hours on high heat.

After 5 hours or more:
With two forks, shred the chicken and pour on the rest of the sauce. Put the lid on and let it warm back up for about 30 minutes. Or until you're ready to put them together. At this point, preheat your oven to 350�.

When you're ready, add in about a cup of sour cream.
And two good handfuls of cheese.

Grease a 9x13" pan. Fill tortilla shell with meat mixture and roll up.
Pour the remaining sauce over them and cover with cheese. Bake for about 15-20 minutes.

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