Back to school season has arrived! I cannot believe that summer went by so fast and we are already off to another start to the school year. I don’t know about you guys but our crew was ready to get back into the routine. However, for me the hardest part is getting dinner ready and Ains in bed at a good time. For us we are still on summer sleep schedule! What does make it 10 times easier for us though is having meals like the Easy Crock Pot Enchiladas, so I can throw them in, continue working, pick Ainsley up from school and dinner is ready whenever we are!
Easy Crock Pot Enchiladas Ingredients
One of my favorite things about this recipe is that it requires minimal ingredients with pantry staples and fresh ingredients that last longer in the fridge. It also focuses on ingredients that are great for gut health. Spices like turmeric & garlic in the taco seasoning, enchilada sauce with garlic, onion & tomatoes– but most importantly Greek Yogurt. It is an excellent source of protein & is linked to better gut health. Gut health is key during school season and needing to build a healthy immune system to help fight off back to school germs. Did you know that around 70% of your immune system lies in your gut? So ingredients like Greek Yogurt, with live and active cultures, that helps foster diverse good bacteria in the gut is such an incredible ingredient in a delicious, but also healthy, EASY dinner! So what other ingredients are we going to need for the Easy Crock Pot Enchiladas?
1 packet of taco seasoning
4 chicken breasts
½ cup of red enchilada sauce
½ cup of green enchilada sauce
1 cup of Greek yogurt
After it cooks for 3 hours on low you will top it with the below & then put on low for 30 more minutes till bubbly & melted (insert picture 3)
1 ½ cup shredded cheese of choice (more if you like!)
8 6 inch corn tortillas cut into strips
⅓ cup refried beans
⅓ cup sliced black olives
How Easy is it to Make Easy Crock Pot Enchiladas
I not only love how easy these are but they are also a great option to freeze as well or bring over to a new neighbor!
- On a plate place your chicken breasts and season them generously on both sides with the taco seasoning.
- In a large bowl add in ½ cup red enchilada sauce, ½ cup green enchilada sauce and 1 cup Greek yogurt. Whisk until fully combined. Then add ½ cup of mixture to the bottom of the crock pot.
- Place your seasoned chicken breasts on top, then more of the remaining sauce over them, fully covering them. Spread it with a spatula if need be.
- Then turn on low for 3 hours. After 3 hours, shred in the Crock Pot with 2 forks, mixing until fully combined.
- Then add half of your corn tortilla strips you cut and ½ cup of shredded cheese and mix in with a spoon. Then on top layer the last of your tortilla strips, then sprinkle over the refried beans and then the shredded cheese. Lastly top with sliced black olives. DO NOT MIX.
- Place on low for 30 minutes until melted and bubbly.
- Then sprinkle with fresh cilantro, sliced tomatoes, avocado– you name it! And enjoy!
- Keep in an airtight container for up to 3-5 days. It does well reheating in the microwave on 30 second increments. Also in the oven at 350 covered for 15-20 minutes.
- Freeze in an airtight container, take out of freezer day before wanting to eat and proceed with same instructions above except in the oven at 375 covered for 20-30 minutes (varies per oven).
What other HGHF Easy Back to School Dinners Can I Make
HEALTHY GRILLED PESTO YOGURT CHICKEN
GLUTEN FREE BROCCOLI CHICKEN CHEESE CASSEROLE
SIMPLE AND DELICIOUS BLT PASTA SALAD
EASY NO BOIL VEGETARIAN MANICOTTI
3 INGREDIENT CROCK POT FRENCH ONION CHICKEN
What Kitchen Tools are Needed for the Easy Crock Pot Enchiladas Recipe
With this recipe being so gosh darn easy in the Crock Pot not many kitchen tools are needed but here are some of my favorites or that are nice to have on hand for recipes like this.
1: Crock Pot – there are so many great ones out there, but this is the one we currently have and love it
2: Large Mixing Bowls – bowls with the non stick bottoms are amazing, these are a series we like
3: Kitchen Aid Mixer (I love to use this instead of shredded with 2 forks, but whatever works for you!)
4: Hand Whisk – can never go wrong with OXO ones like this from Target
5: Set of measuring cups – hands down the best, they are magnetic, so you do not loose them like me! This is linked with the measuring spoons I am beyond obsessed with. The little things 🙂
6: Kitchen Shears – always needed in the kitchen, if you don’t have a pair these are a must
7: Large metal mixing spoon – for soups, mixing in the Crock Pot– you name it!
Questions When Making Easy Crock Pot Enchiladas
Can you use rotisserie chicken when making these Easy Crock Pot Enchiladas?
I have not made them using rotisserie chicken before. However I think that you could shred the chicken, place it in a bowl and pour over the sauce, toss and do the same thing in a baking dish. I’ll have to mess around with times! That would be a great idea!
Are you able to use just red enchilada sauce or just green?
Yes you are, except if you use all green expect that it will be a bit more runny since it is not as thick.
Instead of Greek Yogurt can I use sour cream?
You can use sour cream, but the Greek Yogurt provides that extra digestive health t boost as well as thicker consistency for the enchiladas, so I know it will be the difference, thanks!
What is the best way to store these?
Store in airtight container in fridge for up to 3 to 5 days.
Can you freeze these Easy Crock Pot Enchiladas?
Yes you can! Freeze in an airtight container, take out of the freezer the day before wanting to eat and proceed with the same instructions above except in the oven at 375 covered for 20-30 minutes (varies per oven).
Do flour tortillas work for this recipe?
I highly recommend not using flour tortillas, I did recipe test with them and they do not hold up in the soft consistency in the Crock Pot. The corn tortillas hold up to a good texture; flour gets soggy.
Easy Crock Pot Enchiladas
Ingredients
- 1 packet of taco seasoning
- 4 chicken breasts
- ½ cup of red enchilada sauce
- ½ cup of green enchilada sauce
- 1 cup of Greek yogurt
After the 3 hours on low
- 1 ½ cup shredded cheese of choice more if you like!
- 8 6 inch corn tortillas cut into strips
- ⅓ cup refried beans
- ⅓ cup sliced black olives
Instructions
- On a plate place your chicken breasts and season them generously on both sides with the taco seasoning.
- In a large bowl add in ½ cup red enchilada sauce, ½ cup green enchilada sauce and 1 cup Greek yogurt. Whisk until fully combined. Then add ½ cup of mixture to the bottom of the crock pot.
- Place your seasoned chicken breasts on top, then more of the remaining sauce over them, fully covering them. Spread it with a spatula if need be.
- Then turn on low for 3 hours. After 3 hours, shred in the Crock Pot with 2 forks, mixing until fully combined.
- Then add half of your corn tortilla strips you cut and ½ cup of shredded cheese and mix in with a spoon. Then on top layer the last of your tortilla strips, then sprinkle over the refried beans and then the shredded cheese. Lastly top with sliced black olives. DO NOT MIX.
- Place on low for 30 minutes until melted and bubbly.
- Then sprinkle with fresh cilantro, sliced tomatoes, avocado– you name it! And enjoy!
- **Keep in an airtight container for up to 3-5 days. It does well reheating in the microwave on 30 second increments. Also in the oven at 350 covered for 15-20 minutes.
- **Freeze in an airtight container, take out of freezer day before wanting to eat and proceed with same instructions above except in the oven at 375 covered for 20-30 minutes (varies per oven).
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