Easy Crock Pot Enchiladas
Easy Crock Pot Enchiladas being the the best back to school easy weeknight recipe the whole family will love
Servings: 8
Calories: 288kcal
Ingredients
- 1 packet of taco seasoning
- 4 chicken breasts
- ½ cup of red enchilada sauce
- ½ cup of green enchilada sauce
- 1 cup of Greek yogurt
After the 3 hours on low
- 1 ½ cup shredded cheese of choice more if you like!
- 8 6 inch corn tortillas cut into strips
- ⅓ cup refried beans
- ⅓ cup sliced black olives
Instructions
- 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).