These chicken enchiladas made in the slow cooker are creamy, cheesy, and full of flavor. They will quickly become a family favorite. They're simple to make and great for a cozy dinner during the week.
Ingredients:
- 2 cups shredded cooked chicken
- 1 can 10 oz red enchilada sauce
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 can 4 oz diced green chilies
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 flour tortillas 8 inches
Instructions:
In a bowl, combine shredded chicken, 1/2 cup enchilada sauce, sour cream, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese, green chilies, cumin, garlic powder, salt, and black pepper
Spread 1/4 cup enchilada sauce in the bottom of a slow cooker
Divide chicken mixture evenly among tortillas; roll up and place seam side down over sauce in slow cooker
Pour remaining enchilada sauce over tortillas
Sprinkle with remaining cheeses
Cover and cook on low for 4-5 hours or until heated through and cheese is melted and bubbly
No comments:
Post a Comment