Crockpot Chicken Enchiladas
Crockpot Chicken Enchiladas! No oven meals, pt. 2. If you aren’t using your crockpot in the summer, you’re missing out!!
Ingredients
3 chicken breasts – boneless, skinless
1 tablespoon taco seasoning
Salt and black pepper to taste
20 ounces red enchilada sauce
1 zucchini, diced
1 onion, diced
1 bell pepper, diced
1 can black beans, drained and rinsed
1/4 cup Mexican creams
6 corn tortillas cut into slices
2 cups fiesta blend cheese divided -shredded
Method
Place the chicken breasts into the bottom of the slow cooker. Sprinkle the taco seasoning, salt, and black pepper on top of the chicken.
Add black beans, zucchini, onion, bell pepper, creama, & enchilada sauce
Cover the slow cooker and cook on low for 4 or high for 6
Meanwhile, cut the tortillas into slices.
Shred the chicken with two forks.
Stir in the tortilla slices, & the cheese into the chicken enchiladas.
Re-cover the slow cooker and continue cooking for 30 minutes.
Serve & enjoy!