Crockpot Sour Cream Enchiladas
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.
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
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.)
Remove chicken and shred. Add the rice and black beans. Stir to combine.
Preheat oven to 350 degrees.
Pour a little bit of the enchilada sauce into the bottom of a casserole dish.
Spoon the chicken mixture down the center of each tortilla.
Roll up and place seam side down into the casserole dish.
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.
Remove the foil for the last 5 minutes
and turn on the broiler to get that cheese bubbling.
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.