Slow Cooker Chicken Enchiladas
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- 5 Min
- COOK TIME
- 4 Hr 15 Min
- READY IN
- 4 Hr 20 Min
This recipe comes courtesy of Sara from Budget Savvy Diva who says, "This is the perfect dish if you want a meal that is extremely yummy, but you do not want to be stuck in the kitchen. You and your family will love it!"
What You'll Need:
- 1 1/2 pounds chicken breast
- 1 (19-ounce) can red enchilada sauce
- 2 chicken bouillon cubes
- Zest of 1/2 a lime
- 1/4 teaspoon cumin
- 1 (15-ounce) can refried beans or black beans, warmed
- 8 (8-inch) flour tortillas
- 1 cup shredded Cheddar cheese
What To Do:
- In a slow cooker, combine chicken, enchilada sauce, bouillon cubes, lime zest, and cumin; cook on low about 4 hours. Shred chicken and mix into the sauce.
- Preheat oven to 350 degrees F. Coat a casserole dish with cooking spray.
- Place beans in the middle of a tortilla, then add the chicken mixture. Fold and place into casserole dish. Repeat process until you've filled the desired number of tortillas.
- Pour the remaining sauce and chicken mixture over the enchiladas.Top with cheese and bake for about 15 minutes or until cheese is bubbly.
- Sara's recipe was the first prize winner in our Search for the Ultimate Weeknight Meal Contest!
- To try more of Sara's fantastic recipes visit her blog: Budget Savvy Diva!
- Check out the 10 recipes that made it to the finals!
- Plus, if you loved these slow cooker chicken enchiladas, be sure to check out our collection of Top 10 Slow Cooker Chicken Recipes.
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