Monday, July 20, 2015

Slow Cooker Chicken Enchiladas Recipe: One to Eat, One to Share

You will need:
4 lb. chicken thighs
1 can whole kernel corn, drained
28-ounce can diced tomatoes
2 cans cream of chicken soup
2 cans black beans, drained and rinsed
2 cans mild Rotel tomatoes
6-inch corn tortillas (at least 30)
2 c. shredded cheddar cheese

Cook chicken in slow cooker 6-8 hours on low. Reserve broth. Remove skin and bones and chop.

all rolled up

In large bowl, add chicken then stir in corn, beans and tomatoes.
the filling

Roll filling in tortillas and put in baking dishes.

Top with cheese.

To make sauce, mix soup, Rotel (with juice) and 1 c. broth and pour over the whole shebang.

Bake at 350 degrees uncovered for about 30 minutes. Freezes like a dream and this recipe makes two pans so I like to give one to a friend!
the sauce

Originally published September 21, 2012 but I felt like this post needed a second life!!!!

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