Crockpot Shredded Chicken For Enchiladas

Shred chicken and mix well with sauce in Crock Pot. Cook on low for 45 hours. Shred the chicken with 2 forks right in the slow cooker. Chicken enchiladas can easily be made as well.

Crock Pot Chicken Tacos Valerie S Kitchen

Add the chicken to the bottom of the slow cooker insert.

Crockpot Shredded Chicken For Enchiladas. Place the chicken breasts in the slow cooker. After chicken is complete keep it in the crock pot and use two forks to shred chicken and pull it apart. Cook on low for 5-6 hours or high for 2 12 to 3 hours until the chicken is cooked through and shreds easily.

Cook on HIGH for 4 hours or LOW for 6-8 hours. Just use this shredded chicken add your favorite enchilada sauce olives gobs of cheese and your favorite tortillas. First you want to take your chicken and lay it out in the Crock Pot.

Take one tortilla and fill it with about 13 cup of the filling. Pour a little enchilada sauce in the bottom of your 913 pan to coat the pan. In your crockpot pour in some of the salsa on the bottom and make sure the bottom is covered with a thin layer.

Sprinkle about 1 tbsp of the cheese mix on top of the filling. Turn Crock Pot to high and cook for another 20 minutes or until the cheese is all melted. Combine the salt onion powder paprika Italian seasoning garlic powder and pepper in a small dish.

Enjoy these shredded chicken enchiladas as a fresh take on a classic with a creamy filling upgraded enchilada sauce and naturally lots and lots of cheese. If your breasts are frozen or especially thick use the upper end of timing here. Rub the seasonings and olive oil over the chicken breasts.

Microwave your tortillas wrapped in paper towels for 45 seconds to get them nice and soft. Turn on low and cook for 6-8 hours or high for 4-5 hours. You can pop it in the oven on 350 for about an hour.

Mini Crockpot Chicken Enchiladas The Charming Detroiter