Crockpot Chicken and Vegetable Enchiladas

Tray of Chicken Enchiladas Topped with Avocado and Cilantro

5 from 3 votes

Crockpot Chicken and Vegetable Enchiladas

Crockpot Chicken and Vegetable Enchiladas are an easy, kid friendly and make ahead dinner! Cook the chicken and vegetable filling in the crockpot then stuff into tortillas and bake for a quick dinner that feeds a crowd!

Prep Time5

Cook Time4 30

Total Time4 35

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 206kcal

Author: Lynne Kenton

Equipment

1 Crock Pot
1 Mixing Bowl
1 9 x 13 Pan

Ingredients

¼ cup Chicken Broth
1-1.5 lbs Chicken Breast
1 Yellow Onion Sliced
1 Red Bell Pepper Sliced
1 Yellow Bell Pepper Sliced
1 tsp Salt
½ teaspoon Black Pepper
½ teaspoon Cumin
½ teaspoon Oregano
1 teaspoon Garlic Powder
Flour Tortillas
1 cup Enchilada Sauce Store bought or Homemade
1 cup Shredded Cheddar Cheese
10 oz Diced Tomatoes with Green Chiles Drained
½ cup Whole Milk Greek Yogurt

Instructions

Pour chicken broth into crock pot.
Add chicken, onion, red and yellow pepper to a large crock pot.
Season with salt, pepper, cumin, garlic powder and oregano.
Cook on high 2-4 hours or on low 6-8 hours until chicken is cooked through.
Remove chicken from crock pot and shred.
Add crock pot mixture to a large mixing bowl. Add diced tomatoes and Greek yogurt. Stir together.
Pour about ½ cup of enchilada sauce into the bottom of a 9x13 pan. It should be just enough sauce to thinly cover the entire pan.
Add chicken filling to tortillas. Place tortillas seam side down in 9x13 pan. Continue until pan is filled. If you have leftover chicken filling, use to make additional enchiladas in a new pan.
Pour ½ cup enchilada sauce on top of tortillas. Sprinkle with shredded cheddar cheese. Cover with foil.
Bake for 20 minutes. After 20 minutes, remove foil and bake for 10 more minutes until cheese is melted and bubbly.
Allow enchiladas to rest for 10 minutes before slicing. Top with sliced avocado, cilantro or jalapeno slices before serving.

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