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Crock Pot Enchiladas Chicken Or Beef!

These were such a hit and make for great leftovers that are easy to take to work and heat up! I used this recipe with chicken and then again with ground beef., both turned out fantastic!

Prep
Cook
Serves 8people
Ingredients
2-3
lb chuck roast or 2-3lb ground beef or 4 chicken breasts
1
large onion, peeled then roughly chopped
6
cloves garlic, peeled then smashed
15
oz can beef broth (or chicken broth if you are using chicken)
1
tbsp chili powder
2
tsp cumin
lots of garlic salt and pepper
4
oz can chopped green chiles
10-12
corn tortillas (i prefer the 1/2 corn 1/2 flour tortillas)
8
oz shredded Monterey Jack cheese, divided
2
cans (10 oz) enchilada sauce
toppings: salsa, avocado, sour cream, cilantro
Directions
1.
If using chuck roast: Trim large pieces of excess fat from roast then cut into 6-8 big hunks.
2.
If using ground beef: brown the ground beef on the stove first before placing in crock pot
3.
If using chicken: just add it to crock pot as instructed
4.
Add onion, garlic, and beef (or chicken) broth into the bottom of a 5.5 or 6 quart crock pot
5.
Then nestle beef/chicken into mixture.
6.
Sprinkle in chili powder, cumin, garlic salt, and pepper and then place the lid on top and cook on low for 6-7 hours, or until beef/chicken shreds easily.
7.
Remove meat then shred and place into a large bowl with enough cooking liquid to make it juicy, but not so much that it's dripping.
8.
Stir in green chiles. Discard remaining cooking liquid.
9.
Preheat oven to 350 degrees then spray a 9x13" pan or two smaller pans with nonstick spray
10.
Then spread a couple Tablespoons of enchilada sauce in the bottom.
11.
Divide shredded cheese in half, reserving half for topping the enchiladas.
12.
Wrap half the tortillas in a damp paper towel then microwave for 30 seconds if they are hard to fold.
13.
Spread about 1/4 cup (just eyeball it) shredded beef/chicken across the center of each tortilla then top with 1 Tablespoon shredded cheese and roll.
14.
Place seam side down in the prepared pan then repeat with remaining ingredients.
15.
Pour remaining enchilada sauce on top, then top with remaining cheese.
16.
Generously spray a large piece of foil with nonstick spray then place sprayed side down on the pan.
17.
Bake for 20 minutes then remove foil and bake for 5-10 more minutes or until cheese is melted and sauce is bubbly. Let rest for 5 minutes before serving with toppings.
18.
To freeze: Wrap the unbaked enchiladas with plastic wrap then foil, and then freeze. Thaw for 24 hours in the fridge then remove the plastic wrap, reapply foil that's been sprayed with nonstick spray, and then bake as directed above. (I just placed them in Tupperware and put it in the fridge to be eaten within the next few days)

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