Slow Cooker Chicken Enchiladas

This recipe comes courtesy of Sara from Budget Savvy Diva who says, "This is the perfect dish if you want a meal that is extremely yummy, but you do not want to be stuck in the kitchen. You and your family will love it!"

Serves: 8
Preparation Time: 5 min
Cooking Time: 4 hr 15 min

What You'll Need:

• 1 1/2 pounds chicken breast


• 1 (19-ounce) can red enchilada sauce


• 2 chicken bouillon cubes


• Zest of 1/2 a lime


• 1/4 teaspoon cumin


• 1 (15-ounce) can refried beans or black beans, warmed


• 8 (8-inch) flour tortillas


• 1 cup shredded Cheddar cheese

What To Do:

1. In a slow cooker, combine chicken, enchilada sauce, bouillon cubes, lime zest, and cumin; cook on low about 4 hours. Shred chicken and mix into the sauce.


2. Preheat oven to 350 degrees F. Coat a casserole dish with cooking spray.


3. Place beans in the middle of a tortilla, then add the chicken mixture. Fold and place into casserole dish. Repeat process until you've filled the desired number of tortillas.


4. Pour the remaining sauce and chicken mixture over the enchiladas.Top with cheese and bake for about 15 minutes or until cheese is bubbly.