Description
These Slow Cooker Chicken Enchiladas are an easy, hands-off way to enjoy a delicious, cheesy, and flavorful Mexican-inspired meal. Tender, shredded chicken is slow-cooked with seasonings and sauce, then wrapped in tortillas, topped with cheese, and baked to perfection. Perfect for busy weeknights!
Ingredients
Units
Scale
- For the Chicken Filling:
- 2 large boneless, skinless chicken breasts (or 3 small)
- 1 can (10 oz) red enchilada sauce
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (or Mexican blend)
- For the Enchiladas:
- 8 small flour or corn tortillas
- 1 cup shredded cheddar cheese (or Monterey Jack)
- 1 can (10 oz) red enchilada sauce
- 1/2 cup sour cream (for serving)
- 1/4 cup chopped cilantro (for garnish)
Instructions
- Step 1: Cook the Chicken
- Place the chicken breasts in the slow cooker.
- Pour in enchilada sauce and diced tomatoes with green chilies.
- Add chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Stir to coat the chicken.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easy to shred.
- Step 2: Shred the Chicken
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir in 1 cup of shredded cheese. Let it cook for another 5 minutes to melt the cheese.
- Step 3: Assemble the Enchiladas
- Preheat the oven to 375°F (190°C).
- Spread ¼ cup enchilada sauce on the bottom of a 9×13-inch baking dish.
- Spoon some of the shredded chicken mixture into each tortilla, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with 1 cup of shredded cheese.
- Step 4: Bake & Serve
- Cover with foil and bake for 15 minutes. Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with sour cream on the side.
Notes
- Make it spicier: Add ½ teaspoon cayenne pepper or use spicy enchilada sauce.
- Use rotisserie chicken: If short on time, substitute pre-cooked shredded rotisserie chicken and mix it with the seasonings and sauce in the slow cooker for about 30 minutes on LOW.
- Make it creamy: Stir in 4 oz cream cheese to the shredded chicken for a richer filling.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven at 350°F until warmed through.
Nutrition
- Calories: ~450
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg