Easy Salsa Chicken Enchiladas
You can get any easier than this recipe! The crockpot does most of the work for you! Simple to cook and assemble, this will be a favorite for sure!
Servings 4 -6
Ingredients
- 3-4 boneless skinless chicken breast
- 1 16 oz jar of salsa
- 8-10 tortillas. I used a corn/flour blend but you can use flour, corn or wheat (for a healthier version)
- 1 15 oz. can enchilada sauce red or green
- 2-3 cups of shredded Colby Jack or Monterey Jack cheese
- Sour Cream optional
Instructions
- Place chicken breast in crockpot and pour salsa over the top.
- Cook on low 4-6 hours or on high 2-3 hours.
- When done, take two forks and shred the chicken.
- Put 2-3 spoonfuls of chicken mixture in each tortilla. Add some cheese (and sour cream)
- Roll tortilla and place seam side down in a 13x9 casserole dish.
- Pour enchilada sauce over the tops of each rolled tortilla, covering completely.
- Sprinkle remaining cheese over the top, also covering completely.
- Bake 20 minutes at 350 degrees or until cheese is completely melted.
- Top with your favorite toppings, like sour cream, avocado, lettuce, tomato and/or onion.