Easy Crockpot Chicken Enchiladas

 Easy Crockpot Chicken Enchiladas

Rushed for time?  Want to continue to fill your freezer? AND have time left over?

This is so easy it will inspire you to try lot’s of different things!

Always spray you crockpot with cooking oil.  Put 4 large chicken breasts in Crockpot. 

Pour large can of Green or Red Enchilada sauce over Chicken

 Cover and turn on Crockpot. Cook for about 3-4 hours on high or 6-7 on low.

 Shred the Chicken when thoroughly cooked

 

Serve over Rice and top with sour cream and cheese or whatever you like. We also serve with refried beans and Tortilla Chips.  My picture is in a plastic container because I forgot to take a picture at dinner and this is my husbands lunch for the next day :) There is rice under thar. 

Freeze the leftovers!

3 weeks later! Unthaw Chicken Enchiladas Sauce. Roll Sauce with some cheddar cheese up and put into pan. I open another can and add a little more sauce on top. Then top again with more cheese. Bake covered at 350 degrees for about 20 –30 mins. You can also add sour cream inside wraps or wait and serve with dollops on top.

 

 

Comments

  1. Jeannie Mau says

    Thank you for your witness! God bless you and your full quiver!!! In Christs name… A pastors wife. P.S. By the way, great recipe too…

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge