Crock-Pot Chicken Enchiladas
Crock-pot meals literally make my life better. We have a hot meal waiting for us when we get home, with minimal clean up. What’s better than that?! These crock-pot chicken enchiladas are no expectation. OOEY GOOEY creaming chicken enchiladas, topped with melty cheese are a family favorite, and come together easily in the slow cooker.
Why you’ll love these easy cheesy chicken enchiladas
- These are a great recipe that you can toss in the crock pot so it’s ready for you when you get home from work!
- The kids will love these! There are veggies in them that the kids won’t see! All that cheese hides them nicely for those picky eaters.
- They keep really well for leftovers! Honestly they might even be better the next day!
Here’s what you’ll need to make it
- Crock pot
- Sheet Pan
- Measuring Cups and Spoons
- Knife
- Cutting board
- Cheese grater
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Ingredients & substitutions
- Ground chicken – You can also use chicken breasts or thighs
- Green bell pepper – You can use any kind of pepper you would like. If you like spicy, use jalapeño. Canned green chilis are also a good option.
- Vidalia Onion diced
- Green salsa or your favorite salsa
- Shredded cheddar cheese divided
- Packet taco seasoning – Or you can make your own with my taco seasoning recipe.
- Cream cheese
- Taco sized tortillas – These are the perfect size to make 8 enchiladas.
How to make these easy crock pot enchiladas
Step 1. To your crock pot, add 1 lb ground chicken, diced peppers and onions, cream cheese and salsa. Set to low and cook for 1-2 hours until chicken is cooked. Stir to mix ingredients and break up chicken. Add taco seasoning. Add one cup of cheddar cheese and mix well.
Step 2. Add a little cheese to the inside of each tortilla, then add the filling. Roll into a burrito and set on a baking sheet. Do this with all filling and tortillas. Lay them next to each other and sprinkle with more cheese.
Step 3. Put under broiler for a few minutes until the top is crispy.
FAQs about camping crock pot meals
The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm. After this, it needs to be cooled and transferred into the refrigerator.
Just like at home, I’d highly recommend a programmable slow cooker that will turn off when the cooking time has elapsed, so your food stays hot and safe to eat until you return back “home” for the day.
The slow cooker cooks things very slow (big suprise, I know) at a very low temp. …
However, this can mean that fluids leach the flavor from the food making tasty juices but bland, stringy meat. …
The next advantage of the slow cooker is that you can leave it run for hours without checking on it.
More crock pot weekly meal planner recipes:
Crock-pot chicken enchiladas
Equipment
- 1 crock pot
- 1 Sheet Pan
- Measuring Cups and Spoons
- 1 Knife
- 1 Cutting board
- 1 Cheese grater
Ingredients
- 1 lb ground chicken
- 1 green bell pepper diced
- 1/2 Vidalia Onion diced
- 1/4 cup green salsa or your favorite salsa
- 2 cups shredded cheddar cheese divided
- 1 packet taco seasoning or make your own
- 4 ounces cream cheese
- 8 taco sized tortillas
Instructions
- To your crock pot, add 1 lb ground chicken, diced peppers and onions, cream cheese and salsa. Set to low and cook for 1-2 hours until chicken is cooked. Stir to mix ingredients and break up chicken. Add taco seasoning. Add one cup of cheddar cheese and mix well.
- Add a little cheese to the inside of each tortilla, then add the filling. Roll into a burrito and set on a baking sheet. Do this with all filling and tortillas. Lay them next to each other and sprinkle with more cheese.
- Put under broiler for a few minutes until the top is crispy.
