Crockpot Chicken Enchilada Recipe
Let your slow cooker do the work for you tonight when you make this easy Crockpot Chicken Enchilada Recipe! Drenched in a savory sauce, slow cooked to perfection, and smothered in cheese, it's the ultimate cozy chicken dinner! Just 5 ingredients and minutes of prep, and dinner is done!
Servings: 4
Ingredients
- 3 lbs Boneless Skinless Chicken Breasts fresh or thawed
- 10 oz. La Victoria Mild Red Enchilada Sauce (1 can)
- 2 tsp Garlic Salt
- 4 oz. Mild Green Chiles drained (1 can)
- 4 oz. Kraft Mexican Shredded Cheese (1 cup)
Instructions
- Gather your ingredients.
- Place chicken in crockpot and sprinkle Garlic Salt evenly over chicken.
- Cook chicken on HIGH for 3 hours, or on LOW for 6 hours. (covered)
- After 3 hours, drain juices from Crockpot.
- In a small bowl, mix together Enchilada Sauce and Green Chiles, and pour mixture over chicken.
- Sprinkle Mexican Cheese over sauce and chicken, and cook on high for 30 more minutes (covered)
- Remove chicken from crockpot, and serve with Cilantro Lime Rice. YUM!
Notes
- How To Store: Leftovers from this crockpot chicken enchilada recipe can be stored in an airtight container in the refrigerator for up to three days. You can reheat the next day for some Easy Keto Meal Prep.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
