Crockpot Salsa Verde Chicken Enchiladas
Try this Crockpot Salsa Verde Chicken Enchiladas recipe.
Try this Crockpot Salsa Verde Chicken Enchiladas recipe.
- ~3 lbs (4 large) boneless skinless chicken breasts (half for this recipe, freeze the other half or use it for taco night this week)
- 7 oz can salsa verde
- 1/2 medium white or yellow onion diced
- 8 oz monterrey jack cheese grated and divided in half
- 1/4 cup fat-free greek yogurt (i use total fage 0% can use light sour cream)
- 2 7- oz cans salsa verde
- 10 small tortillas (i use mission low carb flour)
- pico de gallo for serving (optional)
- Carbohydrate 1.54221405664 g
- Cholesterol 201.848604472 mg
- Fat 68.67388475744 g
- Fiber 0 g
- Protein 55.51970603904 g
- Saturated Fat 43.240960593968 g
- Serving Size 1 1 recipe (227g)
- Sodium 1215.627550528 mg
- Sugar 1.54221405664 g
- Trans Fat 3.54709233027202 g
- Calories 846 calories
Step-by-step
- Place the chicken breasts in the crockpot and pour the salsa over top and leave it alone.
- Cook on low for 4 hours (5-6 if the chicken is frozen).
- Half of the chicken will be shredded for enchiladas, I pack the other half into a freezer bag with some of the cooking liquid if I'm not going to use it right away.
- Otherwise, you've just made chicken for taco or quesadilla or soup or mac & cheese night later in the week.
- Preheat the oven to 425.
- Shred half of the chicken and place in a medium bowl.
- Add the chopped onion, half of the cheese, sour cream/yogurt, and half a can of salsa verde - stir to mix well.
- Spread the remaining half-can of salsa verde over the bottom of a casserole dish.
- Fill the tortillas with the chicken mixture, roll, and place seam side down in the dish.
- Top with the other can of salsa verde and remaining shredded cheese.
- Bake for 15-20 minutes, until bubbly and the cheese and tortillas are nicely browned.
- Serve with a scoop of pico de gallo over top. Or not.
My Go-To Weeknight Dinner: Crockpot Salsa Verde Chicken Enchiladas
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between school pick-ups, after-school activities, and the never-ending mountain of laundry, the last thing I want to do is spend hours in the kitchen. That's why I've become a huge fan of crockpot meals. They're simple, require minimal hands-on time, and allow me to create flavorful, satisfying dishes without sacrificing precious family time. This Crockpot Salsa Verde Chicken Enchiladas recipe is a perfect example.
This recipe is a lifesaver on busy weeknights. The crockpot does all the work, slow-cooking the chicken until it's perfectly tender. The best part? I can prep the chicken in the morning before work, and it’s ready to be transformed into delicious enchiladas when I get home. The salsa verde adds a vibrant, zesty flavor that's irresistible, and the creamy, cheesy topping brings everything together beautifully. The whole family loves this dish, and it’s always a hit, even with my picky eaters.
The beauty of this recipe lies in its versatility. I often double the chicken recipe and freeze half of it. This way, I have a ready-made base for tacos, quesadillas, salads, or even just a quick chicken and rice dinner on another night. This saves me time and eliminates food waste. It's all about efficiency in my kitchen, and this recipe definitely delivers on that front. I find the simplicity of this crockpot method is perfect for those times when I'm short on time and energy. The slow cooking process ensures the chicken is wonderfully juicy and flavorful, and it truly enhances the overall taste of the final dish. The combination of the salsa verde, cheese, and tender chicken is a match made in heaven. It's a complete meal in itself and requires very little extra effort on my part.
Beyond the convenience, what I really appreciate about this recipe is the opportunity it offers for customization. Feel free to experiment with different types of cheese, add in your favorite vegetables, or spice things up with a dash of your preferred hot sauce. The possibilities are endless. One of my favorite variations is adding a layer of black beans to the enchiladas for extra heartiness. You can also switch up the tortillas, using corn tortillas for a more traditional feel or gluten-free options for those with dietary restrictions. No matter how you choose to adapt it, this recipe is sure to become a staple in your kitchen too.
This Crockpot Salsa Verde Chicken Enchilada recipe is more than just a dinner; it's a testament to the power of simple, well-executed cooking. It’s a dish that brings my family together, nourishes our bodies, and saves me valuable time and energy. It's a win-win-win situation. If you're looking for a delicious, easy, and versatile recipe that will become a family favorite, give this one a try. You won’t regret it!
Tips and Tricks for Crockpot Success:
- Don't overfill your crockpot: Leave enough space for the chicken to cook evenly.
- Adjust cooking time as needed: Frozen chicken will take longer to cook than fresh chicken.
- Use a meat thermometer: Make sure your chicken is cooked through to an internal temperature of 165°F (74°C).
- Get creative with toppings: Experiment with different cheeses, vegetables, or herbs to personalize your enchiladas.
- Make it ahead: Prepare the chicken in the crockpot a day or two in advance, and assemble the enchiladas when you're ready to bake them.
So, ditch the takeout menus and embrace the simplicity of crockpot cooking. This Salsa Verde Chicken Enchiladas recipe is your ticket to a delicious, stress-free weeknight dinner – even for the busiest of moms!
