Slow Cooker Chicken and Cheese Enchiladas with Red Sauce

Love enchiladas? Hate making them? This recipe for deconstructed crockpot chicken and cheese enchiladas takes less than 15 mins to prep, making it a perfect weeknight dinner!

INGREDIENTS

Chicken Breasts

Kernel Corn

Cheese

Red Enchilada Sauce

Black Bean

Step-by-step instructions!

Follow our easy instructions for success!

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Place the chicken breast in the slow cooker and top with enchilada sauce. Cook on high until chicken reaches 165 degrees.

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Remove the chicken and shred the meat. Return to slow cooker.

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Add the corn, beans, tortillas, and 2 cups of cheese and stir to mix.

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Top with remaining cheese and cook for 45 minutes.

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HOWDY FRIENDS! WELCOME, I’M KIM.

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