Crockpot Enchiladas

This meal will be on our family menu quite often. The whole family enjoyed it. I absolutely love the fact that you can throw a meal together in the crockpot, come home from work and dinner is ready.

Recipe: Crockpot Enchiladas

Summary: A delicious Enchilada dish made in the crockpot.

 

 

Ingredients:

  • 1 packet Enchilada sauce mix
  • 8-12 flour tortillas
  • 2 cups cooked, shredded chicken
  • 2 cups Mozzarella cheese
  • 2 cups Cheddar cheese
  • 1 1/2 cups Tomatillo salsa
  • Sour Cream (optional)
  • Jalapenos, chopped (optional)
  • Olives, chopped (optional)

Directions:

  1. Make Enchilada sauce mix according to package instructions.
  2. Lightly coat crockpot with non-stick baking spray.
  3. Spread 1/4 cup sauce on the bottom of crockpot.
  4. Place flour tortilla on top of sauce.
  5. Spread a handful of chicken and cheese, alternating cheese over the top of tortilla.
  6. Repeat layers of sauce, chicken and cheese until all but 1/4 cup Cheddar cheese is used.
  7. On top layer add salsa then top with remainder of cheddar cheese.
  8. Place crockpot on low setting and cook for 4 hours.

 Noel’s Quick Notes: 

To freeze:Place 2 cups in freezable container. To thaw: Remove from freezer and place in refrigerator until ready to heat. Heat in microwave for 3-5 minutes per serving. Makes for great leftovers.

Variations:

Can use shredded beef or pork in place of chicken. Corn tortillas can be substituted for flour. Any of your favorite salsas would work with this recipe. The Tomatillo salsa I used, was in the cold case section of the grocery store.

Cooking Time: 4 hours

Prep Time: 15 minutes

Total Time Duration: 4 hours 15 minutes

Meal Type: Lunch or Dinner

My Rating: 5 stars

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