Crockpot Chicken Enchiladas
- 3 chicken breasts - boneless, skinless
- 1 tablespoon taco seasoning
- Salt and black pepper to taste
- 20 ounces red enchilada sauce
- 1 zucchini, diced
- 1 onion, diced
- 1 bell pepper, diced
- 1 can black beans, drained and rinsed
- ¼ cup Mexican creams
- 6 corn tortillas cut into slices
- 2 cups fiesta blend cheese divided -shredded
- Place the chicken breasts into the bottom of the slow cooker.
- Add black beans, zucchini, onion, bell pepper, creama, & enchilada sauce
- Cover the slow cooker and cook on low for 6hrs or high for 4hrs
- Meanwhile, cut the tortillas into slices
- Shred the chicken with two forks.
- Stir in the tortilla slices, & the cheese into the chicken enchiladas.
- Stir in the tortilla slices, & the cheese into the chicken enchiladas.
- Re-cover the slow cooker and continue cooking for 30 minutes.
- Serve & enjoy!
- Recipe is from @choosing_balance on Instagram
