WAY better than the restaurants and WAY better for you!!! Sometimes we forget that we can use the crockpot all year round and it’s not just for the cooler months. These enchiladas are GREAT to make on the weekend for a meal prep recipe, to enjoy a couple nights during the week!
The house is going to smell amazing and everyone will
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A Mexican dinner is always easier when you can throw it into the crockpot!
In the crockpot place the chicken; Spray the chicken lightly with avocado oil spray;
Season the chicken with salt and pepper to taste;
Taco Knight, cumin, elote seasoning all over the chicken breast; Take the can of
Rotel and drain just a little juice out then pour over and around the chicken; Put the lid on and set the crockpot to 6 hours if chicken is frozen and 4 hours if not frozen;
Once done, shred the chicken to your liking Add some lime zest and lime juice;
Add in the chopped cilantro;
Set the oven to 375 degrees;
Get a casserole dish big enough to fit 6- 8 tortillas rolled up Pour 1/4 of the sauce onto the bottom of the casserole dish;
Take the refried beans and smear 2 tablespoons on each of the tortillas;
Take the chicken mixture and place 2.5 ounces on each of the tortillas;
Sprinkle about 1 TBSP of the cheese onto each of the tortillas then roll up and place into the casserole dish;
Take the remainder of the enchilada sauce and pour over the tortillas;
Take the remaining cheese and sprinkle on top of the tortillas;
Put some foil over the top of the casserole dish and back for about 20-30 minutes;
Uncover the casserole dish and place back into the over if you’d like a crisper top for about 15 minutes or broil for a few minutes!
Prep Time: 15 Cook Time: 6 hours + 30 minutes
**With our recipes…please note that the ingredients we use are just suggestions! If you don’t have the exact ones on hand, you can always substitute for what works for you and your family…just don’t use other spices…LOL!**