Tasty crockpot enchiladas with Mama Manzanares

Sign up for our GTU Newsletter and Recipe Newsletter, bringing you our favorite recipes, guestes, and more every day!

Lauren Manzanares was in the kitchen today sharing a recipe that’s easy, perfect for fall, and just the comfort food you’re in need of this time of year! Take a look, and save the recipe. Looks like you have a new dinner idea for the weekend! Yum.

  • 1 medium can of enchilada sauce
  • 6 boneless chicken breast halves (or breast from deli chicken)
  • 2 cans cream of chicken soup
  • 1 small can sliced black olives
  • 1/2 cup chopped red onion
  • 1 can (4 oz) chopped mild chili peppers
  • 15 to 20 corn tortillas
  • 16 oz shredded sharp cheddar cheese
  1. Cook chicken and shred
  2. Mix soup, olives, chili peppers, and onions.
  3. Cut tortillas in wedges
  4. Layer crockpot with: enchilada sauce, layer of tortilla wedges, soup mix, chicken, and cheese – all the way to the top
  5. End with cheese on top
  6. Cover and cook on low for 5 hours

Guacamole, beans, rice on the side and chips for dipping compliment the dish perfectly!

Deena Manzanares
Deena Marie Manzanares is a Utah native, but lived in NYC for a few years while attending the Atlantic Theater Company Acting School. Locally, she has worked as a professional actor for years in both stage and film.

Copyright 2020 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Utah VP Debate

More Utah Debate

Good Things Utah Sponsors