It’s Cinco de Mayo, y’all! Let’s celebrate with enchiladas.
I love being able to throw something in the crockpot and come back 6 hours later and the majority of dinner be ready.
We eat some sort of Mexican cuisine probably 3 times a week.
These enchiladas are simple and you can easily swap out any of the veggies for something that better fits your taste buds.
2 chicken breasts (frozen or thawed)
1 cup water
1/2 cup chicken stock
1 green pepper
1 red or yellow pepper
1 can Rotel
1 packet of fajita seasoning mix
1 cup shredded cheese (Colby Jack or Mexican blend)
1 can refried beans
1 cup plain greek yogurt or sour cream
1 can enchilada sauce (green or red)
6-10 tortillas (any size)
Spray crockpot with nonstick cooking spray and put your chicken breasts, water, chicken stock, and Rotel in on high or low heat.
Slice your peppers & onion put in the crockpot. Sprinkle your fajita seasoning mix over everything.
Cook on high for 3-4 hours or low 6-7.
An hour before you’re ready to eat shred your chicken in the crockpot. It should pull apart easily. Continue to let it cook for 30-60 minutes.
Preheat your oven to 350 degree.
Put a spoon full of refried beans and greek yogurt (or sour cream) in each tortilla and spread evenly. Fill each tortilla with the crockpot mixture. (I use a slotted spoon because it tends to be a wet mixture, but that’s better than dry chicken!)
Roll each enchilada and place in 8×8 or 9×13 pan.
Sprinkle cheese, enchilada sauce, and more refried beans or sour cream on top of the enchiladas and bake for 15 minutes.
Bake longer if you want them to be crunchy on the ends.
This recipe makes roughly 8 taco size enchiladas for me. I usually only bake 4 enchiladas and freeze the other half of the crockpot mixture.
Doubling the recipe would be easy also if you have a lot of mouths to feed!