#slowcookerenchiladas

[altarchie]

These chicken enchiladas made in the slow cooker are creamy, cheesy, and full of flavor. They will quickly become a family favorite. They're simple to make and great for a cozy dinner during the week.

Ingredients: 2 cups shredded cooked chicken. 1 can 10 oz red enchilada sauce. 1 cup sour cream. 1 cup shredded Monterey Jack cheese. 1 cup shredded cheddar cheese. 1 can 4 oz diced green chilies. 1/2 teaspoon ground cumin. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 8 flour tortillas 8 inches.

Instructions: In a bowl, combine shredded chicken, 1/2 cup enchilada sauce, sour cream, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese, green chilies, cumin, garlic powder, salt, and black pepper. Spread 1/4 cup enchilada sauce in the bottom of a slow cooker. Divide chicken mixture evenly among tortillas; roll up and place seam side down over sauce in slow cooker. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining cheeses. Cover and cook on low for 4-5 hours or until heated through and cheese is melted and bubbly.

Prep Time: 15 minutes

Cook Time: 240 minutes

Mohawk Regional Teacher Center

[phomarciam]

These chicken enchiladas made in the slow cooker are creamy, cheesy, and full of flavor. They will quickly become a family favorite. They're simple to make and great for a cozy dinner during the week.

Ingredients: 2 cups shredded cooked chicken. 1 can 10 oz red enchilada sauce. 1 cup sour cream. 1 cup shredded Monterey Jack cheese. 1 cup shredded cheddar cheese. 1 can 4 oz diced green chilies. 1/2 teaspoon ground cumin. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 8 flour tortillas 8 inches.

Instructions: In a bowl, combine shredded chicken, 1/2 cup enchilada sauce, sour cream, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese, green chilies, cumin, garlic powder, salt, and black pepper. Spread 1/4 cup enchilada sauce in the bottom of a slow cooker. Divide chicken mixture evenly among tortillas; roll up and place seam side down over sauce in slow cooker. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining cheeses. Cover and cook on low for 4-5 hours or until heated through and cheese is melted and bubbly.

Prep Time: 15 minutes

Cook Time: 240 minutes

Mohawk Regional Teacher Center

[spicerart]

These chicken enchiladas made in the slow cooker are creamy, cheesy, and full of flavor. They will quickly become a family favorite. They're simple to make and great for a cozy dinner during the week.

Ingredients: 2 cups shredded cooked chicken. 1 can 10 oz red enchilada sauce. 1 cup sour cream. 1 cup shredded Monterey Jack cheese. 1 cup shredded cheddar cheese. 1 can 4 oz diced green chilies. 1/2 teaspoon ground cumin. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 8 flour tortillas 8 inches.

Instructions: In a bowl, combine shredded chicken, 1/2 cup enchilada sauce, sour cream, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese, green chilies, cumin, garlic powder, salt, and black pepper. Spread 1/4 cup enchilada sauce in the bottom of a slow cooker. Divide chicken mixture evenly among tortillas; roll up and place seam side down over sauce in slow cooker. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining cheeses. Cover and cook on low for 4-5 hours or until heated through and cheese is melted and bubbly.

Prep Time: 15 minutes

Cook Time: 240 minutes

Mohawk Regional Teacher Center

[erfolgsmusik]

These Slow Cooker Taco Chicken Enchiladas are a delicious and convenient meal for busy days. The slow cooker does most of the work for you, cooking the chicken to tender perfection with flavorful taco seasoning and tomatoes. Once the chicken is done, simply assemble the enchiladas, bake until bubbly, and serve!

Ingredients: 1 lb boneless, skinless chicken breasts. 1 packet taco seasoning mix. 1 can diced tomatoes with green chilies. 1 cup chicken broth. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 10 small flour tortillas. 1/4 cup chopped fresh cilantro optional. Sour cream, for serving optional. Sliced green onions, for garnish optional.

Instructions: Put the chicken breasts at the bottom of a slow cooker. Put taco seasoning on top of the chicken. Cover the chicken with chicken broth and diced tomatoes with green chilies. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and can be shred easily. Use two forks to shred the chicken after it's done cooking. Warm the oven up to 190C 375F. Prepare a baking dish by greasing it. Put some chicken shreds and a little bit of each cheese in each tortilla. Put the tortillas in the baking dish seam-side down after rolling them up. Cover the enchiladas with the rest of the cheese. For 15 to 20 minutes, or until the cheese melts and bubbles, bake in an oven that has already been heated. If you want, you can add chopped cilantro and sliced green onions as a garnish. Put sour cream on the side and serve. Have fun!

Prep Time: 15 minutes

Cook Time: 360 minutes

The Pigtrail Pomskies