Crockpot Sour Cream Enchiladas

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This was a pin I saw showing up over and over again. I figured if you see something that much on pinterest you have to give it a try! Here was the original pinned post:

I switched things up a bit. I decided to make the enchilada filling

in the crockpot so I could set it and forget it.

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You’ll need:

2-3 chicken breasts

½ large onion chopped (Vidalia if available)

1 (8oz.) package cream cheese

1 28 oz. can green enchilada sauce

1 can black beans, drained & rinsed

2 cups cooked rice (I used brown.)

Tortillas (I used whole wheat.)

1-2 cups shredded cheddar cheese

Step 1

Dump ½ can of enchilada sauce, onion, cream cheese & chicken into your crockpot.

Cook on low for 6 hours.

(In the meantime, cook the rice and drain and rinse your black beans.)

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Step 2

Remove chicken and shred. Add the rice and black beans. Stir to combine.

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Step 3

Preheat oven to 350 degrees.

Pour a little bit of the enchilada sauce into the bottom of a casserole dish.

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Step 4

Spoon the chicken mixture down the center of each tortilla.

Roll up and place seam side down into the casserole dish.

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Step 5

Pour remaining enchilada sauce over the rolled up enchiladas and top with cheese.

Cover the casserole dish with foil and bake at 350° for 25 minutes.

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Step 6

Remove the foil for the last 5 minutes

and turn on the broiler to get that cheese bubbling.

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Serve with lettuce, sour cream, & tomatoes. I served corn on the side.


This was good, but next time I will probably omit the rice and add sliced bell peppers to the chicken mixture for more flavor.

I will also have more enchilada sauce for topping the enchiladas.