Wednesday, August 24, 2011

Slow Cooker Shredded Chicken Enchilada the BEST!

I am not kidding when I say this is the BEST recipe for Shredded Chicken Enchiladas!! Here is my secret has taken a while to perfect it from several recipes =D

4 Chicken Breasts
1/2 Red Bell Pepper chopped
1/2 Onion chopped
1 can Diced Tomatoes, drained
2 cans Cream of Chicken soup
1 can La Victoria Brand Picante Enchilada sauce (green)
1 can sliced Olives
1 small can diced green chilies
1 can ReFried Beans (I used lowfat)
1/4 teaspoon Ground Cumin
1/2 teaspoon Chili powder

Put all ingredients (except the refried beans)in the slow cooker and let cook on low for 8hours...once done...shred chicken with a fork. Get the flour tortillas and take a pan on medium heat...add a little canola oil and place a tortilla on the pan...heat for about 15 seconds on each side. I made about 6 of them. Then get a 9x13 inch baking pan and spray with oil. Take your heated tortillas and spoon some refried beans down the middle. Shred about a cup of medium sharp cheddar cheese and a cup of Monterrey Jack cheese. Sprinkle both cheeses  on top of the refried beans and then add the shredded chicken mix on top. Fold them over and place in 9x13 pan. 

Then top the wrapped enchiladas with remaining
shredded cheese. Bake at 350 degrees for 10 minutes and 


  1. Janet do you put the brand on the slow cooker or use them simply when wrapping your tortillas prior to putting in the oven? Thanks!
    Dawn (

  2. Hi Dawn! I put the la Victoria brand green enchilada sauce in the crockpot to cook with the chicken :) I will have to update my post...thank you Dawn!