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HottyToddy How To: Easy Crockpot Enchiladas

This recipe is perfect for beginner cooks, trust us it’s dummy proof and super easy to make. These Enchiladas are delicious and perfect for feeding a big crowd.



3 Chicken Breast
1 Onion Minced
28 oz can Enchilada Sauce
6 oz Cream Cheese
2 cups Mexican Style Cheese
1/2 cup Black Beans


Combine chicken, onion, half the can of enchilada sauce, cream cheese, and 1 cup Mexican-style cheese in the slow cooker. Salt and pepper chicken (optional garlic salt). Set slow cooker on high for 2 1/2 hours. Take chicken out and shred it, then add shredded chicken back into the slow cooker. Continue slow cooker on high for 30 minutes.
Preheat oven to 375 degrees. Pour 1/3 of the remaining enchilada sauce into the bottom of a large oven safe glass pan. Place enchilada mixture in tortilla. Spread mixture from top to bottom of the tortilla, then roll the tortilla. After filling all tortillas pour the rest of the enchilada sauce over the top of the tortillas (can also add ). Then sprinkle 1 cup of cheese over the top. Place in oven for 30 minutes.

Alex Kitchens is the social media editor for HottyToddy.com. She can be reached at alex.kitchens@hottytoddy.com.
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