Most days I am stressed for time and just don’t have a ton of time to be in the kitchen all day. These chicken enchiladas are so easy and I can put them in the crockpot and let the crockpot do most of the work for me. They are so full of flavor and so delicious and did I mention easy? I will leave a list of things I like to top our enchiladas with at the very end so you have an idea of what you can serve alongside them for your dinner.
let’s do this!
2 boneless skinless chicken breasts – halved
2 small cans of enchilada sauce
2- 3 cloves garlic – minced
2 tsp ground cumin
1 tbsp chili powder
1 tsp paprika
1 tsp oregano
salt and pepper – to taste
cayenne pepper – to taste – optional
red pepper flakes – to taste – optional
2 cups cheddar cheese – grated
1/2 cup queso fresco – crumbled
- Preheat your oven to 375*. Spray or line a crockpot with either oil spray or a liner. Add the chicken, salt, pepper, 1 can enchilada sauce, garlic, cumin, chili powder, paprika, oregano, cayenne, and the red pepper flakes. Stir to combine all of the ingredients and to coat the chicken well. Cover with a lid and let cook on high for 3 hours or until the chicken is cooked through and you can easily shred it with a fork.
- When the chicken is done, shred it up and put it back in the sauce. Stir to combine.
- Take about 1/4 cup of the remaining enchilada sauce and add it to a 9×13 inch baking dish. Spread out evenly. This helps them from sticking to the baking dish.
- Take a flour tortilla and add a bit of the chicken mixture to the center evenly. Roll it up and place it seam side down in the baking dish. Do this with all of the chicken mixture that you can fit in the remaining tortillas. This will make between 8 to 10 depending on how much you put in the enchiladas.
- When they are all done and added to the dish pour over the remaining enchilada sauce evenly over the tortillas.
- Sprinkle over the cheddar cheese evenly over the top and then sprinkle over the queso fresco crumbles on top of the cheddar cheese evenly.
- Bake for 15 to 25 minutes or until the cheese is melted and the sauce is bubbly. Remove and let cool 5 to 10 minutes before serving.
Mexican Street corn