Shredded Chicken Enchiladas
These chicken enchiladas are made with slow cooked chicken in a creamy, zesty sauce with rice and beans, and more. Then the chicken is shredded and made into scrumptious enchiladas. Delicious!
Servings: 8 Enchiladas
Ingredients
- 3 boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 2 jalapenos, stem and seeds removed, diced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ¼ teaspoon red pepper flakes
- 15.7 ounce Herdez Cilantro Lime Salsa Cremosa
- ½ cup white rice
- 2-15 ounce Ranch Style Beans
- 2-15 ounce red enchilada sauce
- 4+ cups Colby Jack cheddar cheese, shredded
- 8-10 flour Tortillas, burrito size
Instructions
- Spray a 6 or 8 quart crock pot with non-stick spray.
- Add diced onions and jalapenos first, followed by the chicken breasts.
- Sprinkle the seasonings over the chicken.
- Pour the lime salsa over the chicken.
- Cover and cook on high for 4-5 hours or on low for 7-8 hours.
- Add the rice in the last half hour of cooking.
- Shred chicken and make enchiladas.
- Preheat the oven to 350 degrees and lightly spray a 9x13 baking dish with non-stick cooking spray. Pour ¼ can of red enchilada sauce into the bottom of the dish. Set aside.
- Heat flour tortillas in a large frying pan over medium heat or over an open flame. Flip over so both sides are heated up.
- In a large pan, combine together chicken mixture, ranch beans, and ½ can of red enchilada sauce.
- Cook over medium heat until completely heated through.
- Pour remaining sauce from the first can into a shallow dish and coat tortillas on both sides before adding filling. Add more sauce as needed.
- Add chicken mixture and shredded cheese to the center of the tortillas.
- Roll up and place in the prepared baking dish.
- Top rolled enchiladas with remaining red sauce and cheese.
- Cover with foil and bake in the oven for 30-35 minutes or until the cheese is melted.
- Garnish with sour cream, cilantro, green onions, salsa, if desired.
- Serve with your favorite sides.
Notes
- Only use flour tortillas for this recipe. Corn tortillas aren't pliable enough and will break when you try to roll them up.
- It's important to heat the tortillas before filling and rolling them to ensure they don't rip.
- Shred your chicken as soon as it's cooled enough to safely handle. Hot or warm meats shred far more easily than cool meats.
- Wash your hands and NEVER touch your face when working with hot peppers.