The name of this one should be "lazy" chicken enchiladas because it's super easy and also super yummy all cooked to perfection in the slow cooker!
- 2 pounds chicken breasts
- kosher salt, pepper, crushed red pepper flakes
- 1 10 oz can Rotel
- 1 28 oz can green enchilada sauce
- 8 oz sour cream
- 2 cups shredded Mexican blend cheese
- 10 soft corn tortillas cut into inch pieces
- fresh cilantro for garnish
- Optional: serve with tortilla chips or Fritos crushed over top and/or hot sauce
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Place the chicken breasts in the slow cooker, sprinkle with kosher salt, pepper, and crushed red pepper flakes. Add the can of Rotel and enchilada sauce over the chicken. Turn on low 6 to 8 hours.
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One hour before serving shred the chicken with two forks right in the slow cooker. Add half of the sour cream, half of the cheese, and all of the soft corn tortilla pieces. Stir until evenly mixed and keep on low for one hour, stirring a few times.
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Taste for seasoning and add kosher salt, pepper, and crushed red pepper flakes if needed.
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Top with remaining cheese and cilantro. Serve once the cheese is melted with remaining sour cream over top and tortilla chips, Fritos, and/or hot sauce if desired.