Crockpot Creamy Enchiladas

Yield: 4-5

Author: MA Satterfield

Print

With ImageWithout Image

Crockpot Creamy Enchiladas

Ingredients

• 2 lbs boneless skinless chicken breasts
• 15 oz jar Siete green enchilada sauce
• 1/2 cup plain Greek yogurt
• 1 can corn, drained and rinsed
• 1/2 yellow onion, diced
• 1 tbsp taco seasoning
• Salt, to taste
• 4–5 corn tortillas, cut into bite-sized pieces
• 1/2 cup shredded Mexican cheese
• Fresh cilantro, for serving

Instructions

1. In a crockpot, add the chicken breasts, enchilada sauce, Greek yogurt, corn, onion, taco seasoning, and salt. Stir to combine. Cover and cook on high for 4 hours or low for 6 hours.
2. Once cooked, shred the chicken with two forks and stir it back into the mixture.
3. Top with tortilla pieces and shredded cheese. Cover and cook for 5 minutes, until the tortillas are warmed and the cheese is melted.
4. Serve warm with fresh cilantro.