Easy Crockpot Loaded Cheesy Chicken Enchiladas!
These are so easy and my family of five completely demolished the entire pan in one sitting!
Here's the link to the video:
In the crockpot:
1.5 pounds (or more) chicken breasts
1 small jar salsa
1 packet of taco seasoning OR SKL Taco Seasoning Recipe (below)
Slow Cooker on High for 3-5 hours (until shreds easily)
Remove from crockpot, shred, return to crockpot.
Add in:
1 cup of heavy cream
1 15 oz can of whole kernel corn (drained)
2 cups of shredded mexican cheese mix
Stir and let the ingredients heat on the low setting while you grab your casserole dish and tortillas.
This should make 10-12 full enchiladas!
I used flour torillas.
Build your enchiladas by rolling the tortillas with ½ cup of chicken mixture. Top with liquid remaining in crockpot & 1 ½ cups of shredded cheese.
Bake covered at 350° for 45 minutes and then uncovered for 5-10 minutes until slightly browned and bubbly. Serve and enjoy.
“SKL Taco Seasoning”
1 teaspoon chili powder
2 teaspoons ground cumin
½ teaspoon paprika
¼ teaspoon crushed red pepper
1 teaspoon Kosher salt
1 teaspoon Badia seasoning (optional)
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon black pepper
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