I love Mexican food, so this Crock Pot white chicken enchiladas recipe has quickly made its way into my normal rotation. We’ve always eaten a lot of tacos, so I was excited to find another Mexican recipe that was really good and easy, too.
Recipes that include the word “Crock Pot” are always up my alley, so when I found this in the Just Peachey Cookbook, I knew I had to try it! Not to mention, this recipe includes a lot of cheese (YUM!) and is a “white” enchiladas recipe; I prefer the “white” version over the typical red sauce that comes on enchiladas. You can also use whatever cheese you’d like – but my kids and I prefer a Mexican shred blend.
Crock Pot White Chicken Enchiladas Ingredients:
1.5 lbs. chicken breasts, cooked and shredded.
2 cans cream of chicken soup
1 packet mild taco seasoning
2 cloves minced garlic
1 16-ounce tub of sour cream
1 7-ounce can diced chilies, drained
10 8-inch flour tortillas
3 cups Mexican blend cheese, shredded
1 can diced black olives, drained (I omit)
Crock Pot White Chicken Enchiladas Directions:
Boil and shred the chicken breasts and set aside. Tear five of the tortillas into pieces (I tear each tortilla into about 4 pieces) and layer the pieces on the bottom of a large Crock Pot. Mix the soups, taco seasoning, sour cream, garlic and green chilies. Add the chicken and stir. Put half of the chicken mixture on the tortillas. Put half of the cheese on top. Like you do with lasagna, make a second layer of torn tortillas, top with the other half of the chicken mixture and finish off the last of the cheese. Place the black olives on top. Cook on low for 3-4 hours until the cheese browns and is bubbly.
Serve with some tortilla chips and you have yourself a delicious meal the entire family will love! The good news is the leftovers warm up really well, too.
Photo credit: https://www.weedemandreap.com/recipe-crockpot-white-chicken-enchiladas
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Tags: Crock Pot