Description
A Mexican dinner is always easier when you can throw it into the crockpot!
Ingredients
Scale
Crockpot Chicken
- 1 pound chicken breasts
- avocado oil spray
- 1/2 T Taco Knight
- Trader Joe’s elote seasoning or seasoning of choice
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 14.5 oz Rotel tomatoes with green chiles (slightly drained)
- zest of one lime
- juice of one lime
- 1/2 c cilantro chopped
Enchilada Components
- 8 tortillas of choice
- 1 can fat free refried beans
- 3/4 c cheese of choice
- 1 10 oz Red enchilada sauce
Optional Toppings
- shredded iceberg lettuce
- light sour cream or Greek yogurt
- cilantro to garnish
- lime wedges to garnish
Instructions
- In the crockpot place the chicken;
- Spray the chicken lightly with avocado oil spray;
- Season the chicken with salt and pepper to taste;
- Sprinkle the 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