Chicken Enchilladas

By Ester G – Bowmanville, ON
Chicken Enchilladas
  • Prep Time: 540
  • Total Time: 570

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About this Recipe

This recipe makes enough enchiladas to feed a family of 6, or you can freeze some for later!


2 lbs skinless, boneless chicken breast
1 can crushed pineapple
1 can drained black beans
1.5 cups salsa, divided
1 cup shredded cheddar cheese
3/4 cup cooked rice (measured after cooking)
8 whole wheat wraps


Combine chicken, pineapple, half of the salsa, and beans in a crockpot.
Cook on low for 8 hours. Remove and shred the chicken, returning to crock pot with cooked rice for another 30 minutes.
Pre-heat the broiler to high and spray a 9X13 pan with non-stick cooking spray.
Divide the shredded chicken mixture evenly among the 8 wraps. Wrap tightly, and place in the pan.
Cover with remaining salsa and cheese.
Broil for 6 or 7 minutes, until cheese is bubbling.

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