Crockpot Enchiladas

Can anyone take a good picture of an enchilada?!  Seriously, they always look like turds topped with cheese but they taste fuh-reaking amazing! In lieu of a grody photo, use your imagination to as I share with you an easy, cheap and yummy recipe.



Crockpot Enchiladas
enchiladas with mole sauce
  • mole sauce
  • flour tortillas
  • shredded cheese of your choice
  • 3 chicken breasts
  • 4-6 c. water
  1. Place mole sauce in a crockpot and add 4-6 cups of water.
  2. Add chicken breasts.
  3. Let cook on low for 6 hours or high for 2-4.
  4. Shred chicken. Easiest way-place in a stand mixer with paddle attachment. Keep sauce and chicken separate for the most part. You can add a little sauce to the shredded chicken to give it a little moisture.
  5. Put a little bit of sauce on the bottom of a glass 9x13 baking dish.
  6. Assemble enchiladas (tortilla, chicken, sauce all rolled up) and place in baking dish.
  7. Once all enchiladas are in the dish, cover with remaining mole sauce and shredded cheese.
  8. Bake at 375 until bubbly.