Crockpot Chicken Enchiladas

[{"selector":"#anim-f12ba095-a8f1-4de7-b6fe-c31c1968e0d5","keyframes":{"opacity":[0,1]},"delay":200,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e6cde311-74bc-4dc6-9066-17f734fc4a72","keyframes":{"transform":["translate3d(0px, 209.82109%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] “This Crock Pot Chicken Enchiladas recipe is made in the slow cooker for a quick and simple weeknight dinner.” Get the Recipes

Ingredients

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Slow Cooker Chicken Enchiladas

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Dump ingredients into the slow cooker.

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Cook on high for 2 hours. Then on low for 1 hour. You can also cook on low for 6 to 7 hours.

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After the chicken is cooked, shred the chicken.

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Assemble the enchiladas with filling and cheese.

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Top with cheese and bake!

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Once it comes out of the oven, top with tomato, cilantro and lime wedge! Enjoy!

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I like a little sour cream on mine too!

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