Spicy Shredded Chicken Enchiladas
These spicy shredded chicken enchiladas start out in the crock pot and then ranch beans, rice, lots of cheese are rolled in flour tortillas, topped with enchilada sauce and more cheese, and baked to perfection.
Servings: 8 Enchiladas
Calories: 488kcal
Ingredients
- 3 boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 2 jalapenos, stem and seeds removed, diced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ¼ teaspoon red pepper flakes
- 15.7 ounce bottle Herdez Guacamole Salsa
- ½ cup white rice
- 2-15 ounce cans Ranch Style Beans
- 2-15 ounce cans red enchilada sauce
- 4+ cups Colby Jack cheddar cheese, shredded
- 8-10 flour Tortillas, burrito size
Instructions
- Spray a 6 or 8 quart crock pot with non-stick spray.
- Add diced onions and jalapenos first, followed by the chicken breasts.
- Sprinkle the seasonings over the chicken.
- Pour the guacamole salsa over the chicken.
- Cover and cook on high for 4-5 hours or on low for 7-8 hours.
- Add the rice in the last half hour of cooking.
- Shred chicken and make enchiladas.
- Preheat the oven to 350 degrees and lightly spray a 9x13 baking dish with non-stick cooking spray. Pour ¼ can of red enchilada sauce into the bottom of the dish. Set aside.
- Heat flour tortillas in a large frying pan over medium heat or over an open flame. Flip over so both sides are heated up.
- In a large pan, combine together chicken mixture, ranch beans, and ½ can of red enchilada sauce.
- Cook over medium heat until completely heated through.
- Pour remaining sauce from the first can into a shallow dish and coat tortillas on both sides before adding filling. Add more sauce as needed.
- Add chicken mixture and shredded cheese to the center of the tortillas.
- Roll up and place in the prepared baking dish.
- Top rolled enchiladas with remaining red sauce and cheese.
- Cover with foil and bake in the oven for 30-35 minutes or until the cheese is melted.
- Garnish with sour cream, cilantro, green onions, salsa, if desired.
- Serve with your favorite sides.
Notes
- Check the rice after about 25 minutes in the slow cooker. All slow cooker temperatures vary somewhat. Checking early helps prevent mushy rice.
- Flour tortillas are your best bet for enchiladas. Corn tortillas are less pliable and more apt to break when rolled.
- Shred your chicken while it's warm. Proteins shred more easily when they're warm.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 488kcal | Carbohydrates: 33g | Protein: 29g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 1453mg | Potassium: 471mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1368IU | Vitamin C: 8mg | Calcium: 511mg | Iron: 2mg