Crock Pot Spicy Chicken Enchiladas
These chicken enchiladas start out in the crock pot and then are loaded with two types of shredded cheese, tender, slow cooked chicken, and a green sauce.
Servings: 10 Enchiladas
Ingredients
- 4 boneless skinless chicken breasts, cut into 1 inch chunks
- 1 medium yellow onion, diced
- 15 ounce green enchilada sauce
- 10 ounce bottle jalapeno sauce, Trader Joe’s
- 4 ounce diced green chiles
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 10 flour tortillas, burrito size
- 2 cups Boar Head 3 Pepper cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- (2) 15 ounce green enchilada sauce
Instructions
- Line a 6-8 quart crock pot with a crockpot liner or spray with a non-stick cooking spray.
- Add chicken, seasonings, onions, diced green chiles, enchilada sauce, and jalapeno sauce.
- Cover and cook on high for 4-5 hours, or on low for 8-9 hours.
- Remove chicken from the crock pot and shred.
- Preheat the oven to 350 degrees.
- Spray a 9x13 baking dish with nonstick cooking spray. Pour ¼ cup of enchilada sauce into the bottom of the baking dish and set aside.
- In a shallow bowl or dish, pour enchilada sauce.
- Take tortilla and lightly coat in enchilada sauce by dipping tortilla into a shallow dish on both sides.
- Fill the tortilla with shredded cheese, shredded chicken, and a little more shredded cheese on top.
- Tightly roll the tortilla up and place in the baking dish.
- Repeat until the dish is full. Top with remaining enchilada sauce and more shredded cheese.
- Cover with foil and bake in the preheated oven for 20 minutes, remove foil, and bake for an additional 10-15 minutes uncovered.
- Remove from over and serve.
Notes
- You can cook the chicken on high for 4 to 5 hours or on low for 8 to 9 hours. But I recommend the low setting for the best flavor.
- Shred the chicken as soon as you can safely handle it. Warm or hot meat is much easier to shred than cool meat.
- Be sure to wash your hands and never touch your face when working with the jalapeno sauce.