Hearty Crock Pot Chicken Enchiladas Oamc
Savor the comforting flavors of these **Hearty Crock Pot Chicken Enchiladas OAMC**, a deliciously easy recipe that's perfect for meal prep or feeding a crowd. Tender, seasoned chicken is slow-cooked with diced tomatoes, green chilies, and aromatic spices to create a rich filling that's rolled in soft corn tortillas and smothered with tangy enchilada sauce and melty cheddar cheese. This freezer-friendly, "once a month cooking" (OAMC) recipe is ideal for busy weeknights, offering a hands-off crock pot method followed by a quick oven bake for a bubbly, golden finish. With simple ingredients like juicy chicken breasts, warm spices, and fresh cilantro for garnish, this crowd-pleaser delivers authentic Mexican-inspired comfort food without the fuss. Whether served fresh or reheated for later, these enchiladas are a must-try for an effortless yet satisfying dinner.
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Ingredients
- 4 pieces Chicken breasts
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 can (10 oz) Diced tomatoes with green chilies (Rotel or similar)
- 2 cups Enchilada sauce
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 pieces Corn tortillas
- 2 cups Shredded cheddar cheese
- 2 tablespoons Fresh cilantro, chopped (optional)
- 1 as needed Cooking spray
Directions
Step 1
Spray the crock pot insert with cooking spray to prevent sticking.
Step 2
Place the chicken breasts in the crock pot. Add the diced onion, minced garlic, diced tomatoes with green chilies, enchilada sauce, cumin, chili powder, salt, and black pepper.
Step 3
Set the crock pot to cook on high for 4 hours or low for 6-7 hours. Ensure the chicken is fully cooked and tender.
Step 4
Once done, remove the chicken from the crock pot and shred it using two forks.
Step 5
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
Step 6
Place a corn tortilla on a flat surface. Add about 2-3 tablespoons of shredded chicken to the center of the tortilla. Sprinkle a small amount of shredded cheddar cheese on top.
Step 7
Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, chicken, and cheese.
Step 8
Pour the remaining sauce from the crock pot evenly over the rolled tortillas in the dish. Sprinkle the rest of the shredded cheddar cheese on top.
Step 9
Bake the enchiladas in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Step 10
Optional: Garnish with freshly chopped cilantro before serving. Serve warm and enjoy!
Nutrition Facts
| Serving size | (2350.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3402.5 |
| Total Fat 116.8g | 0% |
| Saturated Fat 57.8g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 814.1mg | 0% |
| Sodium 8105.3mg | 0% |
| Total Carbohydrate 277.4g | 0% |
| Dietary Fiber 40.5g | 0% |
| Total Sugars 24.9g | |
| Protein 306.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2083.1mg | 0% |
| Iron 17.8mg | 0% |
| Potassium 1954.3mg | 0% |
Source of Calories