It’s like customizable enchiladas for a crowd. Quick, simple and so good.
Fire up that slow cooker and prep a party-perfect dish. With this easy little recipe, you’ll create a crock full of creamy chicken enchilada sauce, which is served over corn chips and topped with all your favorite fixin’s.
Here’s how to get this dish into your life.
Round up your chicken breasts, cream cheese, chicken broth, cheddar and Old El Paso taco seasoning. (Alternately, you can nix the broth and taco seasoning and just toss in 2 cans of enchilada sauce. Whatever you’ve got in the pantry works!)
Place it all in your slow cooker and cook for 4-5 hours on low or 6-7 hours on high.
Just before serving, use a fork to shred the chicken and stir it into the slow-cooker sauce.
Time to top it off! Spoon this mixture over corn chips and top with avocado, diced tomato, black beans, cilantro and scallions. We used disposable bowls, but you can also hit a party store and layer the mixture in a paper dish—you know the ones they serve hot dogs in?
Yum. Is this not the most fantastic meal idea? Can’t you just see all your favorite friends devouring it at your next shindig?
Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!