Easy Crock Pot Enchiladas

5 from 2 votes

Easy Crock Pot Enchiladas being the the best back to school easy weeknight recipe the whole family will love

Prep Time10

Cook Time3 30

Course: Dinner

Keyword: crock pot dinner, crockpot meals, easy dinner, easy family meals, easy recipes, healthy crock pot recipes, mexican food

Servings:

Calories: 288kcal

Author: Alaina Hinkle

On a plate place your chicken breasts and season them generously on both sides with the taco seasoning.
In a large bowl add in ½ cup red enchilada sauce, ½ cup green enchilada sauce and 1 cup Greek yogurt. Whisk until fully combined. Then add ½ cup of mixture to the bottom of the crock pot.
Place your seasoned chicken breasts on top, then more of the remaining sauce over them, fully covering them. Spread it with a spatula if need be.
Then turn on low for 3 hours. After 3 hours, shred in the Crock Pot with 2 forks, mixing until fully combined.
Then add half of your corn tortilla strips you cut and ½ cup of shredded cheese and mix in with a spoon. Then on top layer the last of your tortilla strips, then sprinkle over the refried beans and then the shredded cheese. Lastly top with sliced black olives. DO NOT MIX.
Place on low for 30 minutes until melted and bubbly.
Then sprinkle with fresh cilantro, sliced tomatoes, avocado– you name it! And enjoy!
**Keep in an airtight container for up to 3-5 days. It does well reheating in the microwave on 30 second increments. Also in the oven at 350 covered for 15-20 minutes.
**Freeze in an airtight container, take out of freezer day before wanting to eat and proceed with same instructions above except in the oven at 375 covered for 20-30 minutes (varies per oven).