Nov 14

Crockpot Salsa Verde Chicken Enchiladas

I love finding great new crockpot recipes. Especially when they make enough for leftovers to freeze.

These were goooood.


Yeah, they look a bit naked…I forgot to add the salsa on top! Didn’t matter, because they were still delicious 🙂


Crockpot Salsa Verde Chicken Enchiladas
slightly adapted from Confections of a Foodie Bride

for the chicken:
3 pounds boneless chicken breasts
One cup salsa verde (I used Trader Joe’s)

for the enchiladas:
1 yellow onion, chopped
4 ounces monterey jack cheese, grated
4 ounces cheddar cheese, grated
1/4 cup light sour cream
2 cups salsa verde
10 tortillas (I used low carb whole wheat from Trader Joe’s)
salsa and sour cream, for serving

Place chicken in crockpot, pour salsa over it, and cook on low for 4-5 hours.

Preheat oven to 425 degrees. Shred half the chicken and place in a bowl (freeze the rest in a bag for later use). Add onion, monterey jack cheese, sour cream, and one cup of salsa verde. Mix well.

Spread 1/2 cup salsa on bottom of 9×13 baking dish. Fill tortillas with chicken mixture, roll up, and place seam side down in pan. Top with remaining half cup salsa (this, I actually forgot to do…oops!) and cheddar cheese.

Bake for 15-20 minutes, until cheese bubbles and tortillas are slightly browned. Add salsa and sour cream on top if desired.

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This entry was posted in cheddar, cheese, chicken, crockpot, freezer friendly, main dishes, make ahead, Mexican. Bookmark the permalink.

4 Responses to Crockpot Salsa Verde Chicken Enchiladas

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