Crock Pot Shredded Chicken Enchiladas

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts (uncooked)
• 1/2 cup of chopped onion
• 1/2 cup of chopped green pepper
• 1/2 cup of chopped red pepper
• 1 (14 1/2 ounce) can stewed tomatoes
• 1/4 cup tomato sauce
• 1/4 cup chicken broth
• 2 garlic cloves, chopped
• 1 teaspoon marjoram
• 1 teaspoon cumin
• 1 teaspoon chili
• 1/2 chopped mushroom (personal preference, i throw these in for the last for the last part of cooking)
• salt and pepper (to taste)
• 6 -8 tortillas
• canola oil
• 1 (8 ounce) can refried beans
• 1 1/2 cups shredded cheddar cheese, divided (or a mixture or jack and cheddar)
• canola oil cooking spray
• sour cream, for topping

Recipe

• 1 place chicken in crock pot and add all crock pot ingredients.( i make sure the stewed tomatoes and veggies are on top of the chicken.).
• 2 cook on low for 8 hours.
• 3 turn and stir about halfway through.
• 4 add mushrooms (if using)
• 5 mix and stir chicken with a fork,breaking it apart ( it will shred on its own this way).
• 6 chicken mixture will be saucy thats ok thats where the flavor is! i take out what i am using for the tortillas with a slotted spoon. i always have chicken leftover and i freeze the rest.
• 7 for enchiladas-.
• 8 set oven to 350 degrees.
• 9 spray 9 by 13 inch pan with canola spray (i line my pan with foil first).
• 10 heat canola oil in a pan and fry tortillas 10 -15 seconds on each side.
• 11 spread one tbls of refried beans on one half of the tortilla.
• 12 sprinkle with cheese and top with shredded chicken mixture ( about 2 tablespoons, whatever you prefer.).
• 13 roll or fold over.
• 14 place in oven and cook for 10 minutes.
• 15 sprinkle remaining cheese and cook for 5 more minutes.
• 16 top with sour cream and serve with rice. ( we use red beans and rice).