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Crockpot enchiladas




Source of Recipe


Lisa


Recipe Introduction


Note: May use beef roast/brisket instead of chicken. If so, substitute red enchilada sauce for green. Brown beef in garlic and olive oil before putting in crock pot to seal in juices.


List of Ingredients




4 boneless chicken breasts

1 large can green enchilada sauce

optional diced tomatoes, onions, fresh cilantro, lime juice

2 cup(s) shredded cheese

8+ corn tortillas

salsa, limes, cilantro for garnish if desired


Recipe



Place meat in crockpot; add diced veggies. Pour enchilada sauce on top. Cook 4 hours on high or 6-8 hours on low. Shred meat with fork when done. Place tortillas in lightly greased pan/casserole dish; fill with meat and sauce from crockpot and half of cheese. Roll and top with sauce and remaining cheese. Bake at 350 until cheese melts. Garnish with cilantro, lime wedges and salsa if desired. Yum!