What’s better than enchiladas? Crockpot enchiladas! I love dinners that I can make and let sit, especially for busy nights with busy kids in all of their activities.
Here’s how to make it!
- 1 can of cream of chicken soup
- 8 oz. sour cream
- 4.5 oz can of chopped green chiles
- 2 cups shredded cooked chicken
- 2 cups corn
- 10 oz enchilada sauce
- 2 cups shredded cheddar cheese
- 10 corn tortillas OR 3 cups of cooked rice
Prepare soup if you’re making my homemade version. Mix together with sour cream and chiles.
Mix in chicken and corn.
I cook chicken breasts in bulk in the crockpot and shred and freeze it in baggies like this. Then I can pull out small amounts as needed. It makes the meat stretch really far!
Now, into the crockpot we’re going to start layering. Start with 1/2 of the enchilada sauce. Then on top of that add 1/2 of the tortillas or the rice. I preferred the dish with rice, originally. It is cheaper, better tasting, and more filling, which allows the meal to feed more people for less money. However, I can no longer eat rice personally, so I make it with tortillas now (which is what you’ll see in the photos). If you are using tortillas, cutting them in half makes it easier to layer them all the way to the edges.
Then top it with half of the chicken/soup mixture.
And half of the cheese.
Then repeat all the layers with the second half of all the ingredients.
Finally, cook on low for 3-4 hours, until cheese is melty and bubbly. When serving, try to slice down to get all of the layers.