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  • Valerie Krauser

    Slow Cooker Chicken Enchilada Casserole -- Chicken breasts, enchilada sauce, taco seasoning, shredded cheese, and green onions. add some cilantro to the top, then served up in soft tortillas with rice. #Chicken #SlowCooker

  • Pixie Bryk-Blake

    Crock Pot Chicken Enchilada: chicken breast, enchilada sauce, taco season, shredded cheese, green onion. Serve with soft tortillas and rice

  • Sherry Philippus

    Crockpot Mexican Chicken - In the crock pot: chicken breasts, enchilada sauce, taco seasoning, shredded cheese, and green onions. Add some cilantro to the top.

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Chicken breasts, enchilada sauce, taco seasoning, shredded cheese, and green onions...YUMMmmmmm

Italian Crockpot Chicken -4 Boneless Skinless Chicken Breasts 16 Ounce Bottle of Italian Dressing (I used non fat) 1/2 Cup of Parmesan Cheese Italian Seasoning 4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired) 1/2 bag of mini carrots - sounds easy and delish!

In the crock pot ~ Chicken breasts enchilada sauce taco seasoning shredded cheese and green onions. add some cilantro to the top then served up in soft tortillas with rice. YUMMY and EASY.

In the crock pot ~ Chicken breasts, enchilada sauce, taco seasoning, shredded cheese, and green onions. add some cilantro to the top, then served up in soft tortillas with rice. YUMMY and EASY - Source pinterest.com/...

In the crock pot ~ Chicken breasts, enchilada sauce, taco seasoning, shredded cheese, and green onions. add some cilantro to the top, then served up in soft tortillas with rice. YUMMY and EASY

In the crock pot ~ Chicken breasts, enchilada sauce, taco seasoning, shredded cheese, and green onions. add some cilantro to the top, then served up in soft tortillas with rice. YUMMY and EASY

Taco Roll-Ups Recipe! #low carb - To make low carb leave out the re-fried beans and use a low carb tortillas

Quinoa Tortillas - Gluten Free! Clean Eating Quinoa Tortillas (Makes 18 tortillas) Ingredients: 4 cups quinoa flour 3/4 cup brown rice flour 1 teaspoon salt 1 teaspoon olive oil 1-1/4 cup hot water mix together well and separate into about 18 balls-use tortilla press and cook on skillet until dark brown spots appear/flip to cook on other side. Eat warm!

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