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Crock-Pot Chicken Enchiladas Recipe
Your family is going to love the flavors in this tasty chicken enchilada recipe. Making your enchiladas in the slow cooker make this recipe easy and fuss free!
Prep Time
30
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
30
minutes
mins
Course:
Entrée
Cuisine:
Mexican
Keyword:
Cheese
Crock-Pot Size:
6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot
Servings:
10
Servings
Calories:
730
kcal
Author:
Heidi Kennedy
Equipment
Medium Cast Iron Skillet
Measuring Spoons
Liquid Measuring Cup
Knife
Cutting Board
Can Opener
Large Mixing Bowl
6 Quart Crock-Pot
or larger
Ingredients
3
Pounds
Lean Ground Chicken
3
Tablespoon
Chili Con Carne Spice
¼
Cup
Chicken Stock
10
Whole
Mini Bell Peppers
yellow & orange, chopped
1
Medium
Yellow Onion
chopped
15
Ounces
Canned Black Beans
rinsed and drained
8
Ounces
Jarred Salsa
10
Ounces
Canned Red Enchilada Sauce
16
Ounces
Shredded Mexican Cheese Mix
12
Ounces
Queso Fresco Cheese
10 - 12
Medium
Flour Tortillas
Instructions
In a medium skillet, brown the ground chicken.
3 Pounds Lean Ground Chicken
Add the chili con carne spice and the chicken stock and simmer till cooked.
3 Tablespoon Chili Con Carne Spice,
¼ Cup Chicken Stock
While the chicken is browning, prepare the vegetables.
The onions and peppers should be cut rather small.
You will be adding those in raw.
In a large mixing bowl, mix together the peppers, onions, beans (that you have rinsed) and the chicken.
10 Whole Mini Bell Peppers,
1 Medium Yellow Onion,
15 Ounces Canned Black Beans,
3 Pounds Lean Ground Chicken
Stir well.
In a 6 quart or larger slow cooker, pour in some of the salsa on the bottom and make sure the bottom is covered with a thin layer.
8 Ounces Jarred Salsa
Start building your enchiladas.
Take one tortilla and fill it with about 1/3 cup of the filling.
10 - 12 Medium Flour Tortillas
Sprinkle about 1 tbsp of the cheese mix on top of the filling.
16 Ounces Shredded Mexican Cheese Mix
Fold the sides in first, then start rolling the tortilla until you have a nice little package.
Place seam side down into the crock-pot.
Repeat and layer until you have created a 1st layer.
Pour a thin layer of salsa over the bottom layer of enchiladas.
8 Ounces Jarred Salsa
Begin assembling your second layer, filling and cheese.
I could only get 2 layers in my crock-pot and I had a little bit of filling left over.
On the top, pour salsa and enchilada sauce over just enough to cover the enchiladas and top with some of the cheese mix and the queso fresco.
8 Ounces Jarred Salsa,
10 Ounces Canned Red Enchilada Sauce,
12 Ounces Queso Fresco Cheese
Cook on the high setting for 4 hours.
Nutrition
Calories:
730
kcal
|
Carbohydrates:
48
g
|
Protein:
50
g
|
Fat:
38
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
184
mg
|
Sodium:
1667
mg
|
Potassium:
1137
mg
|
Fiber:
7
g
|
Sugar:
7
g
|
Vitamin A:
1939
IU
|
Vitamin C:
4
mg
|
Calcium:
625
mg
|
Iron:
5
mg