Crockpot Chicken Enchiladas Recipe

This week’s slow cooker recipe is for yummy Crockpot Chicken Enchiladas using Tabitha’s recipe from Saving Toward A Better Life! You can add a little extra spice like Paprika Pepper to kick up the flavor or enjoy as is for a great homemade meal!

Ingredients:

  • Chicken Breasts or Tenderloins
  • Can or Rotel Tomatoes
  • Can of Old El Paso Enchilada Sauce
  • Flour Tortillas (or wheat)
  • Shredded Cheese (I use Mexican Blend but you can us what you like)
  • Sour Cream
  • Green Onions

Directions:

  1. Put Chicken, Rotel and Enchilada Sauce in crockpot. Cook on Low 6 hours or High 3-4 hours.
  2. Shred chicken in crockpot.
  3. Using a slotted spoon, scoop chicken (draining off as much sauce as possible) in to tortillas and roll up.
  4. Pour sauce over enchiladas and top with sour cream, cheese and green onions.

Each Tuesday during the Fall and Winter The Centsible Family will showcase a slow cooker (crock-pot) recipe that one of the Mavens of Money have tried and tasted. By sharing we hope you will be able to save a little time during the week as we all know saving time is just as valuable as saving money. And you will be able to enjoy a hot meal at the end of your day.


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Comments

  1. Julie Wood says

    I think I would like to use my turkey up and make these delicious sounding enchiladas! They are made in the Crockpot, and I love easy recipes to make!

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