Hearty Crock Pot Chicken Enchiladas Oamc
Savor the comforting flavors of these **Hearty Crock Pot Chicken Enchiladas OAMC**, a deliciously easy recipe that's perfect for meal prep or feeding a crowd. Tender, seasoned chicken is slow-cooked with diced tomatoes, green chilies, and aromatic spices to create a rich filling that's rolled in soft corn tortillas and smothered with tangy enchilada sauce and melty cheddar cheese. This freezer-friendly, "once a month cooking" (OAMC) recipe is ideal for busy weeknights, offering a hands-off crock pot method followed by a quick oven bake for a bubbly, golden finish. With simple ingredients like juicy chicken breasts, warm spices, and fresh cilantro for garnish, this crowd-pleaser delivers authentic Mexican-inspired comfort food without the fuss. Whether served fresh or reheated for later, these enchiladas are a must-try for an effortless yet satisfying dinner.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 can (10 oz) Diced tomatoes with green chilies (Rotel or similar)
- 2 cups Enchilada sauce
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 pieces Corn tortillas
- 2 cups Shredded cheddar cheese
- 2 tablespoons Fresh cilantro, chopped (optional)
- 1 as needed Cooking spray
Instructions
Spray the crock pot insert with cooking spray to prevent sticking.
Place the chicken breasts in the crock pot. Add the diced onion, minced garlic, diced tomatoes with green chilies, enchilada sauce, cumin, chili powder, salt, and black pepper.
Set the crock pot to cook on high for 4 hours or low for 6-7 hours. Ensure the chicken is fully cooked and tender.
Once done, remove the chicken from the crock pot and shred it using two forks.
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
Place a corn tortilla on a flat surface. Add about 2-3 tablespoons of shredded chicken to the center of the tortilla. Sprinkle a small amount of shredded cheddar cheese on top.
Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, chicken, and cheese.
Pour the remaining sauce from the crock pot evenly over the rolled tortillas in the dish. Sprinkle the rest of the shredded cheddar cheese on top.
Bake the enchiladas in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Optional: Garnish with freshly chopped cilantro before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
3402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 8105 mg | 352% | |
| Total Carbohydrate | 277.4 g | 101% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 24.9 g | ||
| Protein | 306.8 g | 614% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2083 mg | 160% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1954 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
