With these easy Crock-Pot Chicken Enchiladas, the slow cooker does almost all of the work for you! All you need is chicken breasts, canned tomatoes, Mexican spices, corn tortillas, and grated cheese!
Add the crushed tomatoes, 1/3 cup water, and spices to the crockpot and stir. Add the chicken breasts and cook on low for 4 hours.
Preheat the oven to 350° and have ready a 9x13" casserole dish.
Once the chicken is ready, remove it from the crock-pot and allow it to cool slightly. Shred the chicken and transfer to a mixing bowl along with a 1/4 cup of the sauce from the crock-pot. Add a generous pinch of salt to the bowl, 1 cup Monterey Jack cheese, and mix with a fork until combined.
To warm the tortillas for rolling, stack 6 tortillas in the center of a damp paper towel, and microwave for 45 seconds. Repeat until all of the tortillas are warm and pliable.
Add a thin layer of the sauce to the bottom of the casserole dish and begin assembling the enchiladas.
Add about 3 tablespoons worth of filling to each tortilla and roll tightly. Place seam-side down across the casserole dish. Top with the remaining sauce, followed by the remaining 1 cup of shredded cheese.
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted. Serve and enjoy!
The Anthony Kitchen