Spicy Shredded Chicken Enchiladas

These spicy shredded chicken enchiladas start out in the crock pot and then ranch beans, rice, lots of cheese are rolled in flour tortillas, topped with enchilada sauce and more cheese, and baked to perfection.

📝 Ingredients

• 3 boneless skinless chicken breasts
• 1 medium yellow onion, (diced)
• 2 jalapenos, (stem and seeds removed, diced)
• 1 teaspoon Slap Ya Mama seasoning
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• 15.7 ounce bottle Herdez Guacamole Salsa
• 1/2 cup white rice
• 2-15 ounce cans Ranch Style Beans
• 2-15 ounce cans red enchilada sauce
• 4+ cups Colby Jack cheddar cheese, (shredded)
• 8-10 flour Tortillas, (burrito size)

👨‍🍳 Instructions

1. 1Spray a 6 or 8 quart crock pot with non-stick spray.
2. 2Add diced onions and jalapenos first, followed by the chicken breasts.
3. 3Sprinkle the seasonings over the chicken.
4. 4Pour the guacamole salsa over the chicken.
5. 5Cover and cook on high for 4-5 hours or on low for 7-8 hours.
6. 6Add the rice in the last half hour of cooking.
7. 7Shred chicken and make enchiladas.
8. 8Preheat the oven to 350 degrees and lightly spray a 9x13 baking dish with non-stick cooking spray. Pour ¼ can of red enchilada sauce into the bottom of the dish. Set aside.
9. 9Heat flour tortillas in a large frying pan over medium heat or over an open flame. Flip over so both sides are heated up.
10. 10In a large pan, combine together chicken mixture, ranch beans, and ½ can of red enchilada sauce.
11. 11Cook over medium heat until completely heated through.
12. 12Pour remaining sauce from the first can into a shallow dish and coat tortillas on both sides before adding filling. Add more sauce as needed.
13. 13Add chicken mixture and shredded cheese to the center of the tortillas.
14. 14Roll up and place in the prepared baking dish.
15. 15Top rolled enchiladas with remaining red sauce and cheese.
16. 16Cover with foil and bake in the oven for 30-35 minutes or until the cheese is melted.
17. 17Garnish with sour cream, cilantro, green onions, salsa, if desired.
18. 18Serve with your favorite sides.