I am sucker for Mexican food. I love the cheesy and spicy goodness with every bite. It isn’t always easy because with our busy schedules, sometimes we have to rely on a quickly made meal at home rather enjoying a night out. Well, that is until I started using my Crock Pot to it’s fullest potential. My newest creation: Crock Pot Enchiladas.

Sounds good? Of course they do! Recipe is below!

Some people have the impression that in order to get authentic tasting Mexican food you have to visit an authentic Mexican restaurant and that is just not the case!

I’ll tell you that as long as you know what you are doing, you can make it taste as if the Mexican food was take-out. But the really good take-out. 😉

The thing I love most about this recipe is that is combines 2 of my favorite things: simplicity and my Crock Pot.

It’s just so simple to make. While this is certainly a favorite dinner dish in my home, you can even make up a quick batch for lunch or a last-minute gathering. Heck, it’s even the perfect recipe for Cinco De Mayo!

I do want to add that since this post was written, I actually found an even better Crock Pot to use for making recipes such as this one. I fell in love with the Crock Pot Casserole because it’s wide and perfect depth for making enchiladas, chili, tacos, chicken casseroles, potatoes, etc. You can find the exact one I now use here. 

Crock Pot Enchiladas

What You Need to Make Crock Pot Enchiladas:

• 1/2 green bell pepper, diced
• 1/2 white onion, diced
• 1/2 cup whole kernel corn
• 1 cup shredded cheddar cheese
• 1 cup shredded/diced chicken, cooked
• 1 can enchilada sauce
• 3-4 tortillas
• Crock Pot

How to Make Crock Pot Enchiladas: 

1. Start by cooking and preparing your chicken. You can boil or bake it and then dice or shred it.
2. Next, dice your onions and peppers.
3. Mix pepper, onion, chicken, corn, and 2/3 of your cheese together.
4. Add in half of your enchilada sauce and stir.
5. One at a time, drop 1/4-1/3 cup of mixture onto tortillas and roll them up with the ends folded in.
6. Spray slow cooker with nonstick and place rolled tortillas in.
7. Cover with enchilada sauce and cheese, then cook on high for 2 hours (or low for 4 hours).
   
   
8. Serve with toppings of choice. I personally love it with some sour cream and fresh cilantro! YUM!