Homemade Crock Pot Chicken Enchiladas

It’s the meat that makes the meal.  This recipe makes the most succulent, melt in your mouth, fall off the bone chicken that can be used for enchiladas, tacos, salads, taco salads…or any Tex-Mex dish you can think of.  I use it for enchiladas and so far, my family loves it.  For stay at home parents, this is easy to start around lunch time and it’ll be ready by dinner, and you can have the kids help prepare it.  Here is what you need to make homemade Crock Pot chicken Enchiladas:

• 4 – 6 Skinless, Bone-in Chicken Thighs
• 1 Pack Frontera Taco Skillet Sauce – Mild Chile + Cumin
• 1 Pack Medium Size Flour Tortillas
• 2 Small Blocks of Monterrey or Colby Jack Cheese (or 2 pre-shredded Mexican cheese packs)
• 1 Can of Enchilada Sauce
• 1 Can of Refried Beans (as a side dish)
• Sour Cream
• Shredded Lettuce and diced tomatoes for garnish (optional)

I also like to add diced onions and peppers to the chicken as it cooks but my wife does not…so I don’t put it in.😞By all means, if you like it, add it.  Start by putting the chicken and entire pack of Taco Skillet Sauce in the Crock Pot.  Mix so that all chicken is covered and cook on high for 3 – 4 Hours. 

When dinner time comes, turn the crock pot to low.  Come back after about 5 minutes and move each piece of chicken to a large cutting board or tray.  Using a fork and knife, lightly shred the chicken, discarding any bones and hard pieces.  Now take several taste samples until your wife yells at you to stop eating the dinner!  Take all that yummy shredded chicken and put it right back into the Crock Pot.  Give it a good mix and you’re ready to start making enchiladas.

At this Point, preheat your oven to 375 degrees.  Whip out a big cookie sheet and line it with foil for easy clean up.  Open your tortillas and place one on the cookie sheet.  Dish out a line of chicken from side to side on the tortilla like you’re filling a taco.  Sprinkle a decent amount of cheese on top, as well as any other veggies you might like, and fold the two sides over each other.  Roll the filled tortilla over and place it to the edge of the cookie sheet.  Do this for as many as you would like to make.  I generally make two enchiladas for each person in my family.  Once you have all your enchiladas rolled and placed across the cookie sheet, drizzle a decent amount of enchilada sauce on top and sprinkle on the cheese.  Bake about 10 minutes in the oven and you’re done!  Garnish with shredded lettuce, diced tomatoes, sour cream, and a side of refried beans. Check out the homemade Crock Pot chicken Enchiladas recipe card below.  Thanks for reading!

Homemade Crock Pot Chicken Enchiladas

2015-10-20 13:43:27

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Total Time

4 hr

Total Time

4 hr

Ingredients

1. 4 - 6 Skinless, Bone-in Chicken Thighs
2. 1 Pack Frontera Taco Skillet Sauce - Mild Chile + Cumin
3. 1 Pack Medium Size Flour Tortillas
4. 2 Small Blocks of Monterrey or Colby Jack Cheese (or 2 pre-shredded Mexican cheese packs)
5. 1 Can of Enchilada Sauce
6. 1 Can of Refried Beans (as a side dish)
7. Sour Cream
8. Shredded Lettuce and diced tomatoes for garnish (optional)

Instructions

1. Add Chicken and Taco Sauce to Crock Pot. Cook on high 3 - 4 hours.
2. At dinner time, turn Crock Pot to low. Come back after 5 minutes and move chicken to a cutting board or large tray.
3. Lightly shred chicken and discard bones and hard pieces.
4. Put shredded chicken back into the Crock Pot and mix into sauce.
5. Preheat oven to 375 degrees and line a large cookie sheet with foil.
6. Place one tortilla on cookie sheet and add a line of chicken from side to side.
7. Sprinkle cheese on top and fold the sides over each other.
8. Roll filled tortilla over and place to side of cookie sheet.
9. Repeat until cookie sheet is filled with enchiladas.
10. Drizzle enchilada sauce over all enchiladas and add the shredded cheese.
11. Bake for about 10 Minutes in the oven.
12. Garnish with shredded lettuce, diced tomatoes, sour cream, and a side of refried beans.

Notes

1. Adding Onions and Peppers can spice up the chicken and give it even more flavor.
2. Have your kids help you fill and roll the enchiladas.
3. Shredding cheese yourself always tastes better and excludes tree bark bits that come with pre-shredded cheese.

By Dad the Mom

Dad the Mom https://www.dadthemom.com/