Chicken Enchilada Crockpot (Print Version)

# Ingredients:

01 - 3 pieces of chicken breast.
02 - 1 tablespoon taco seasoning.
03 - Pepper and salt.
04 - 2 cans of enchilada sauce, red kind.
05 - 1 can of Rotel tomatoes—drain first.
06 - 12 corn tortillas, chopped up.
07 - 2 cups of shredded cheese, divided in half.

# Instructions:

01 - Spray the inside of the slow cooker with non-stick spray.
02 - Place the chicken at the bottom. Sprinkle on salt, pepper, and taco seasoning.
03 - Dump the Rotel and enchilada sauce all over the chicken.
04 - Put the lid on and cook everything on low for 4–5 hours.
05 - While waiting, slice or dice the tortillas into smaller pieces.
06 - When ready, use forks to tear the chicken into shreds.
07 - Mix in the tortilla pieces and half of the cheese.
08 - Smooth it out flat, then sprinkle the rest of the cheese over the top.
09 - Cover again and cook for 30 minutes until the cheese is melted and gooey.

# Notes:

01 - Adjust the spice level of the sauce to suit your taste.
02 - Enjoy with avocado, sour cream, or some fresh cilantro.

Back