Slow Cooker Chicken Enchilada (Print Version)

# Ingredients:

01 - 12 corn tortillas, chopped up.
02 - A couple cans of red enchilada sauce.
03 - 1 can of Rotel tomatoes, drained.
04 - 2 cups shredded cheese, divided.
05 - A pinch of salt and pepper.
06 - 1 spoon of taco seasoning.
07 - 3 boneless chicken breasts.

# Instructions:

01 - Spray the inside of your slow cooker lightly with non-stick spray.
02 - Place the chicken at the bottom and sprinkle with taco seasoning, salt, and pepper.
03 - Pour the enchilada sauce and drained tomatoes over the chicken.
04 - Put on the lid and cook for about 4-5 hours on the low setting.
05 - Cut the tortillas into smaller pieces while waiting.
06 - Use forks to break the chicken apart into shredded pieces once it’s done.
07 - Mix in the tortilla pieces and half the shredded cheese with the chicken.
08 - Smooth out the mix and sprinkle the rest of the cheese evenly on top.
09 - Put the lid back on and cook another 30 minutes until the cheese melts.

# Notes:

01 - Choose your sauce based on how much heat you like.
02 - Tastes great with avocado, sour cream, or fresh cilantro.

Back