Difficulty Medium
Cook Time 6-7 hours
Heat Medium 🌶🌶
Indulge in the irresistible flavors of Chicken Enchiladas made in a crockpot, where tender chicken melds with creamy salsa, tangy sour cream, and zesty taco seasoning. The combination of crumbled chorizo and vibrant bell peppers adds a delightful kick, making each bite a fiesta for your taste buds. With the ease of slow cooking, you’ll want to savor this crowd-pleasing dish at every gathering!
✨ AI Summary Step-by-Step Cooking Guide Ingredients 2 lbs chicken breast, diced 1 lb chorizo, crumbled 2 cups corn (frozen or canned, drained) 2 bell peppers, diced 1 large red onion, diced 1/2 cup pickled jalapeños, chopped 1 (4 oz) can green chilies 3 cups salsa 8 oz cream cheese, softened 1 cup sour cream 4 cups shredded Monterey Jack cheese Juice of 2 limes 3 tablespoons taco seasoning 2 tablespoons fajita seasoning 1/2 cup fresh cilantro, chopped 1/4 cup fresh parsley, chopped 2 cups roasted tomatoes, chopped 10-12 corn tortillas, cut into strips Directions 1 In a large bowl, mix together the salsa, cream cheese, sour cream, lime juice, taco seasoning, and fajita seasoning until well combined. 2 Layer the bottom of a large crockpot with half the tortilla strips, then add the diced chicken, crumbled chorizo, corn, bell peppers, red onion, jalapeños, green chilies, and roasted tomatoes. 3 Pour the salsa mixture over everything, then add half the Monterey Jack cheese. Add the remaining tortilla strips and top with the rest of the cheese. 4 Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is cooked through and everything is hot and bubbly. 5 Stir in the cilantro and parsley in the last 15 minutes of cooking. 6 Serve hot with Spanish rice on the side.
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