Crock-Pot Chicken Enchiladas
Crock-Pot Chicken Enchiladas

Crock-Pot Chicken Enchiladas

8 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 large boneless skinless chicken breasts
1 jar (16 oz.) salsa
1 can corn, drained
1 can black beans, drained
1 med onion, diced
1 pkg taco seasoning
Flour tortillas
Shredded cheese
Shredded lettuce
Sour cream
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Let's Make It
1
Combine chicken breasts, salsa, corn, beans, onion and taco seasoning in crock-pot.
2
Cook for 7 hours on low.
3
Remove chicken breasts from pot, shred them, and return to pot. Stir all ingredients to combine well.
4
Spoon chicken mixture onto a tortilla, top with desired amount of shredded cheese, lettuce and sour cream. Roll and serve.
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