Description
These Slow Cooker Chicken Enchiladas are a flavorful, hands-off meal made with tender shredded chicken, enchilada sauce, and cheese, all wrapped in soft tortillas and slow-cooked to perfection.
Ingredients
Units
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- 2 lbs boneless, skinless chicken breasts
- 2 cups enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 8 flour tortillas (8-inch size)
- 2 cups shredded cheddar cheese
- 1/2 cup chopped fresh cilantro (optional, for garnish)
- 1/2 cup sour cream (optional, for serving)
Instructions
- Place chicken breasts in the slow cooker and pour in enchilada sauce, green chilies, cumin, garlic powder, onion powder, and salt.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is fully cooked and tender.
- Remove chicken from the slow cooker, shred it with two forks, and return it to the sauce. Mix well to coat the chicken in the sauce.
- Preheat oven to 375°F (optional if finishing in the oven).
- Place about 1/2 cup of the chicken mixture into each tortilla, sprinkle with cheese, roll it up, and place seam-side down in the slow cooker or a baking dish.
- Pour any remaining sauce over the enchiladas and sprinkle with remaining cheese.
- If using the slow cooker, cover and cook on low for another 1-2 hours until heated through and cheese is melted. If using the oven, bake for 20 minutes until bubbly and golden.
- Garnish with chopped cilantro and serve with sour cream if desired.
Notes
- You can use corn tortillas for a gluten-free version.
- Add black beans or corn to the filling for extra texture and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg