Crockpot Cream Cheese Enchiladas

Crockpot Cream Cheese 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.

Ingredients for Enchiladas

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.

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.

Step 2.

Step 2

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

Step 3.

Step 3

Preheat oven to 350 degrees. Pour a little bit of the enchilada sauce into the bottom of a casserole dish.

Step 4.

Step 4

Spoon the chicken mixture down the center of each tortilla. Roll up and place seam side down into the casserole dish.

Step 4 continued

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.

Step 5

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.

Conclusions: 
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.