Slow Cooker Chicken Enchiladas
By: Cindy Shope
Updated: January 10, 2013
Serves: 8
Preparation Time: 5 min
Cooking Time: 4 hr 15 min
What You'll Need:
1 1/2 pounds chicken breast
1 (19-ounce) can red enchilada sauce
2 chicken bouillon cubes
Zest of 1/2 a lime
1/4 teaspoon cumin
1 (15-ounce) can refried beans or black beans, warmed
8 (8-inch) flour tortillas
1 cup shredded Cheddar cheese
What To Do:
Notes
Sara's recipe was the first prize winner in our Search for the Ultimate Weeknight Meal Contest!
Read more at http://www.mrfood.com/Slow-Cooker-Recipes/Slow-Cooker-Chicken-Enchiladas#It2KSMzth08g803l.99
Preparation Time: 5 min
Cooking Time: 4 hr 15 min
What You'll Need:
1 1/2 pounds chicken breast
1 (19-ounce) can red enchilada sauce
2 chicken bouillon cubes
Zest of 1/2 a lime
1/4 teaspoon cumin
1 (15-ounce) can refried beans or black beans, warmed
8 (8-inch) flour tortillas
1 cup shredded Cheddar cheese
What To Do:
- In a slow cooker, combine chicken, enchilada sauce, bouillon cubes, lime zest, and cumin; cook on low about 4 hours. Shred chicken and mix into the sauce.
- Preheat oven to 350 degrees F. Coat a casserole dish with cooking spray.
- Place beans in the middle of a tortilla, then add the chicken mixture. Fold and place into casserole dish. Repeat process until you've filled the desired number of tortillas.
- Pour the remaining sauce and chicken mixture over the enchiladas.Top with cheese and bake for about 15 minutes or until cheese is bubbly.
Notes
Sara's recipe was the first prize winner in our Search for the Ultimate Weeknight Meal Contest!
Read more at http://www.mrfood.com/Slow-Cooker-Recipes/Slow-Cooker-Chicken-Enchiladas#It2KSMzth08g803l.99
