Chicken Breast Recipes » Slow Cooker Chicken » Crockpot Chicken Enchiladas

Crockpot Chicken Enchiladas

Oven roasted chicken breasts are shredded and layered in slow cooker with enchilada sauce, tortilla wedges, cream of chicken soup, sliced black olives, chopped onion, and shredded cheddar cheese. Dish is slow cooked on low for 8 to 10 hours.

Ingredients -

1 large can Enchilada Sauce
4 Boneless, Skinless Chicken Breasts
2 cans Cream Of Chicken Soup
1 small can Sliced Black Olives
2 dozen Flour Tortillas
1 Chopped White or Yellow Onion
1 package Sharp Cheddar Cheese, grated

Preparation:

1. Arrange the chicken breasts in a baking dish and roast for 30 to 35 minutes in a 375 degree oven.

2. Shred the chicken with a fork and set aside.

3. In a bowl, combine the soup, olives and onions.

4. Cut the flour tortillas into wedges.

5. Layer the enchilada sauce, tortilla wedges, chicken soup mixture, shredded chicken and shredded cheese.

6. Cook on low temperature about 8-10 hrs.

Chicken Breast Recipe Tip
Slow Cooking

	Most slow cookers have stoneware liner that can be removed for easy placement of food and easy cleaning. The liner slips into the heating unit that heats from 200 F to 300 F. The low, consistent temperatures means longer cooking times for cooking food, with less chance for burning food, and consistent results.

Chicken Breast Recipe Tip
Enchilada Sauce

	Enchilada sauce can be purchased in supermarkets. Look for the specialty sauce with other Mexican foods. Enchilada sauce can be prepared from scratch. A typical recipe will include sautéed oregano, chili powder and garlic combined with diced tomatoes, chicken stock and tomato paste. The sauce is brought to a gentle boil and then simmered over low heat to thicken and meld flavors.

Chicken Breast Recipes