Crockpot Chile Verde Enchiladas (Edit recipe)

Adaydreamblog

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Crockpot dinners are a weeknight life saver. Dump everything in and right before dinner add the topping and enjoy!

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PREP TIME

10 minutes

COOK TIME

4 hours

INGREDIENTS

11

Serves: 6

Ingredients

1.5 lb Chicken Breast - Bachman Family Farms
14.5 oz Pinto Beans
14.5 oz Canned Corn
1 cup Plain Greek Yogurt
15 oz Green Enchilada Sauce - Siete Foods
1 Tbsp Taco Seasoning - Primal Palate
1 tsp Cumin, Ground
1 whole White Onion
2 cups Sharp Cheddar Cheese
1 bunch Cilantro
5 whole Corn Tortilla

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Start by chopping your onion.
2. In your crockpot add your chicken breast (or thighs), onion, corn, and rinsed canned beans.
3. In a separate bowl mix your Greek yogurt, enchillada sauce, taco seasoning and cumin up well. Pour over the chicken mixture.
4. Cover and cook on high for 4 hours or low for 6-8 hours.
5. 15 minutes before serving shred your chicken, add your cut corn tortillas, then top with shredded cheddar cheese and a little cilantro. Cover for about 10 minutes or until your cheese is melted.

Notes

Top with your favorite toppings. I like to add a little extra cheese, some fresh avocado or guacamole and a little lime.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	702
Fat:	32 g
Carbohydrates:	49 g
Protein:	57 g
Cholesterol:	174 g
Sodium:	1279 mg
Fiber:	12 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.