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Slow Cooker Chicken Enchiladas Recipe

Slow Cooker Chicken Enchiladas



  1. Lightly spray a slow cooker with oil. Add about 2 Tbsp of enchilada sauce with 1 Tbsp water to the bottom of the slow cooker.
  2. Add 2 tortillas on top of the sauce.
  3. Now layer as followed: ~125g (4.5 oz) shredded chicken, 1/4 red onion, 1/4 red bell pepper, ~2 tsp of taco seasoning, ~ 2 Tbsp enchilada sauce, 1 cup cheese, 2 tortillas, and repeat until you run out of chicken or tortillas.
  4. Finish with 2 tortillas on the top and finish with any remaining enchilada sauce and cheese. You should get 3-4 layers in total, depending on the slow cooker size.
  5. Cook on low for 4-6 hours.
  6. Allow to stand for 5 minutes before serving.
  7. Serve & Enjoy.

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