Chicken Enchiladas
A great slow-cooker enchiladas recipe!
In a large crockpot, combine the chicken, Rotel tomatoes, green chilies, salsa, chicken broth, water, Adobo seasoning, and garlic powder. Cook on HIGH for around 6 hours.
Remove the chicken from the crockpot, and shred in a large bowl. Using a straining spoon, add the pieces of Rotel and chilies from the crockpot back into the shredded chicken bowl. Mix well.
In each tortilla, fill with the chicken mixture, and roll into an enchilada. Place into a lightly greased 9x13 pan.
Once the pan is filled, pour the enchilada sauce over the formed enchiladas. Top with 1 cup of cheese and sliced jalapenos.
Bake for 30 minutes at 350 degrees! Serve with Spanish rice and refried beans, for a great meal!
Ingredients
Directions
In a large crockpot, combine the chicken, Rotel tomatoes, green chilies, salsa, chicken broth, water, Adobo seasoning, and garlic powder. Cook on HIGH for around 6 hours.
Remove the chicken from the crockpot, and shred in a large bowl. Using a straining spoon, add the pieces of Rotel and chilies from the crockpot back into the shredded chicken bowl. Mix well.
In each tortilla, fill with the chicken mixture, and roll into an enchilada. Place into a lightly greased 9x13 pan.
Once the pan is filled, pour the enchilada sauce over the formed enchiladas. Top with 1 cup of cheese and sliced jalapenos.
Bake for 30 minutes at 350 degrees! Serve with Spanish rice and refried beans, for a great meal!
