Crock Pot Chicken Enchiladas |
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Prep Time: 5 Minutes Cook Time: 420 Minutes |
Ready In: 425 Minutes Servings: 8 |
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Ingredients:
1 package(s) corn black bean vegetable mix frozen, archer farms (target) |
1 pound(s) chicken thighs boneless, skinless, cut into 1 pieces |
15 ounce(s) enchilada sauce canned |
1/2 cup(s) chicken broth |
8 piece(s) flour tortillas soft taco size |
1 cup(s) shredded cheese mexican blend |
Directions:
1. In a crockpot, combine chicken thighs (at bottom), vegetable mix, enchilada sauce and chicken broth. Set on high for 7 hours.
2. Switch to WARM until you are ready to eat.
3. On a large plate, fill one tortilla with a little bit of cheese, and filling, roll and place fold down. Microwave for 20 seconds (optional). Cover with sauce and sprinkle with a little more cheese.
4. Serve and enjoy.
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