{"id":222603,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/hearty-chicken-enchiladas\/"},"modified":"2024-09-11T20:48:51","modified_gmt":"2024-09-12T01:48:51","slug":"hearty-chicken-enchiladas","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/hearty-chicken-enchiladas\/","title":{"rendered":"Hearty Chicken Enchiladas"},"content":{"rendered":"

This gooey pan of cheesy Crock-Pot chicken enchiladas starts with the help of a slow cooker. We cook chicken breasts in canned enchilada sauce and chopped chiles, which infuses it with smoky chile and tomato flavor. The meat and sauce become the foundation for not one but two pans of enchiladas stuffed with chicken and black beans. The set-and-forget-it convenience of electric slow cookers cannot be beat for building easy, warm and comforting family meals. The idea is to bake one and eat it immediately, and save the other in the freezer for another day or to gift to a loved one. Note that this recipe still calls for baking the enchiladas, once assembled, in the oven. If you’re looking for something you can serve directly from the slow cooker check out our slow-cooked enchilada casserole<\/a>.<\/p>\n

Ingredients for Crock-Pot Chicken Enchiladas<\/strong><\/h2>\n