Dump & Go Crockpot Enchilada Chicken
Some days you don’t have a plan.
You just open the pantry, see what’s there, and make it work.
This is one of those meals.
🍗 Ingredients
- 2–3 boneless chicken breasts (or thighs)
- 1 can (or jar) enchilada sauce
- 1 packet taco seasoning (or your own mix)
- Optional:
- 1 can black beans (drained)
- 1 cup corn
- 1/2 onion, diced
🥄 Instructions
- Add everything to the crockpot
- Give it a quick stir
- Make sure the chicken is covered in sauce
👉 Cook on:
- Low: 6–7 hours
- High: 3–4 hours
🔪 Finish
- Shred the chicken right in the pot
- Stir it all together
🌮 How to Use It
This is where this meal shines:
- In tortillas for quick enchiladas
- Over rice
- In wraps
- On nachos
- Stuffed into baked potatoes
💡 Real-Life Notes
- No taco seasoning? Just use salt, pepper, garlic, and a little chili powder
- Want it creamy? Stir in a little sour cream or cream cheese at the end
- Feeding a crowd? Double it—this stretches well
🧺 Why This Works
- Pantry-based
- Minimal prep
- One pot
- Makes leftovers that don’t feel like leftovers
