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Crock Pot Meal of the Week: Two Step Crockpot Mango Salsa Chicken Enchiladas


As many of you know, I love my crock pot and I'm constantly experimenting with recipes in it. Sometimes they are complete failures. Other times they are the BOMB.COM. This week I made Mango Salsa Chicken Enchiladas and everybody had seconds (even my kids...my husband had thirds).

Here what you'll need:

1 cup Mango Salsa (we used the kind you get from Costco but any kind will do)
1/2 cup Medium Salsa
3 chicken breasts (seasoned with cumin and chile powder)
1 8 oz. package of cream cheese
1 cup corn and/or black beans

Cook in the crock pot on low for 6-7 hours. The chicken should easily shred/fall a part. That's how you know it's ready. Shred the chicken being sure to mix the salsa and cream cheese well.

Fill 8-10 tortillas with the filling, sprinkle a little cheese, roll them up and place in a 9x13 baking pan(preferably). Leave behind about a 1/4-1/2 c of sauce and pour on top of the rolled enchiladas. Add more sprinkle cheese (yes, I call it sprinkle cheese). Bake for about 15 minutes at 350 degrees.

This would also make a great freezer meal. Enjoy!

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