Chicken Enchiladas: Crock Pot Style

I threw together this crockpot meal for dinner and it turned out so good, I wanted to share the recipe! 
  • 1 packet of enchilada or taco seasoning (I used spicy taco seasoning).
  • 1 can corn
  • 1 can of kidney beans (or black beans, but I think kidney beans have a better flavor).
  • 1 small can black olives
  • 1 can tomato paste
  • 1 medium onion, chopped.
  • 2 chicken breasts (cooked & shredded)
  • 3 cups of water
  • 4 oz of cream cheese (or if you like to live dangerously like me- the whole 8oz, lol!)
  • 1/2 cup shredded cheddar or taco style cheese
  • 1-2 teaspoons of Goya Adobo all purpose seasoning.
  • 1 cup of rice, cooked- (add to crockpot 1 hour before serving, so rice doesn't absorb too much of the sauce).

1. Cook chicken breasts in frying pan whole, then shred in a bowl with 2 forks. 
2. Whisk together 3 cups of water, tomato paste, Goya Adobo all purpose, and taco (or enchilada) seasoning packet into crockpot. 

3. Add corn, kidney beans, chopped onion, black olives, shredded chicken, 4 oz of cubed cream cheese, and 1/2 cup of shredded cheese to crockpot. Stir. 
4. Cook on low for 6-7 hours, or on high for 4-5 hours. 

5. Add 1 cup of cooked rice to crock pot 1 hour before serving. Stir again.

Additional toppings to serve with: Shredded lettuce, tomato, shredded cheese.

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