Ok, so this recipe is not completely crock pot… but the meat of it is and that's the hard part! I can't remember where I found this recipe. I jotted it down from a website somewhere so can't take all the credit but either way, they were yummy so here ya go!
Ingredients:
4-6 boneless, skinless chicken breasts
Taco seasoning (I used a couple tablespoons of Penzey's Chicken Taco)
1/2 t garlic powder
1/2 t onion powder
1/2 t chili powder
Small onion, chopped
4 oz green chilis
1/4 C water
1. Put the chicken in the crock pot (mine started out frozen). Sprinkle all the powdered seasonings over the chicken then spread the green chilis over the chicken… then in go the onions and water.
2. Cook on low 6 hours.
3. Remove chicken from pot and shred with 2 forks; set aside.
Ingredients - part 2:
1 C sour cream
1/4 C (or so - didn't measure) broth from crock pot
2-3 C shredded cheese (I used a Mexican blend)
1 can enchilada sauce
Tortillas - flour or corn, your choice
Sliced black olives
Chopped green onions
4. Mix together sour cream and 1/4 C broth and stir into shredded chicken.
5. Roll enchiladas with chicken mixture and cheese and place in a baking dish.
6. Pour enchilada sauce over all… then top with more cheese, sliced black olives and green onion.
7. Bake at 350 for 30-40 minutes and serve!
NOTE: I made about 8 enchiladas in flour tortillas the 1st go-around and froze the remaining chicken filling. I later used that leftover filling for another batch made with about 10 corn tortillas so the filling part of this recipe really made enough for 2 whole batches!!
