An easy chicken enchilada with slow-cooked chicken along with the red enchilada sauce, vegetables and loaded with plenty of cheese.
8 side portions
3 hour 30 minutes
Chicken boneless, skinless Red enchilada sauce (recipe in the blog post!) Cheddar Onion Corn Chili powder Red, Orange Bell Peppers Olives Salt & Pepper Cilantro Your favorite Topping!
Place the chicken breasts in the crockpot
Pour Enchilada Sauce and add chili powder
Choose the Slow Cooker setting and set the timer for 3 1/2 hours
After 3 hours, remove chicken and shred or dice on a plate
Return to the pot, add bell peppers, onion, olives, salt, pepper, corn, cilantro
Stir in half of the cheese. Cover and cook for 15 minutes
Stir, even out the top. Top with remaining cheese and olives.
Cook 15 minutes or until cheese is almost melted
Serve with toppings, rice or your favorite sides.
More Mexican Style recipes?