Crockpot Chicken Enchilada
Prep: 5 min
Cook: 210 min
Total: 215 min
Serves: 8
Source: theyummybowl.com
A ridiculously easy chicken enchilada that is slow-cooked along with the red enchilada sauce, with vegetables and loaded with plenty of cheese. Full of flavor and delicious. Serve with tortilla chips, rice, quinoa, or your favorite side dish.
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Ingredients
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- 1.75 pounds chicken skinless boneless(washed and dried with a towel)
- 2.5 cups red enchilada sauce(see notes)
- 1.5 cups cheddar(grated)
- 1 small onion(chopped and lightly cooked on a pan until translucent)
- 1 cup corn(frozen or canned)
- 2 tsp chili powder(optional)
- 0.5 red bell pepper(sliced thin)
- 0.5 orange bell pepper(sliced thin)
- 10 olives(pitted and cut in half or your choice)
- Salt and pepper(to taste)
- 2 tbsp cilantro(chopped)
- lime wedges(fresh cilantro leaves, sliced avocado, sour cream, fresh sliced jalapeno (For: garnish))
