Description
Easy and flavorful chicken enchiladas made in the slow cooker for a hands-off dinner.
Ingredients
Scale
For the Crust:
- 2 lbs boneless, skinless chicken breasts
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 8 flour tortillas
- 2 cups shredded Mexican cheese blend
- 1/2 cup chopped fresh cilantro (optional)
Instructions
1. Prepare the Crust:
- Place chicken breasts in the slow cooker. Pour enchilada sauce over the chicken, then add green chiles, cumin, garlic powder, and salt. Stir to coat the chicken.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and shreds easily.
- Remove chicken from the slow cooker and shred with two forks. Mix shredded chicken back into the sauce in the slow cooker.
- Warm tortillas according to package instructions. Spoon about 1/3 cup of the chicken mixture onto each tortilla, sprinkle with cheese, and roll up tightly.
- Place rolled enchiladas seam-side down in a greased baking dish. Top with remaining sauce from the slow cooker and sprinkle with remaining cheese.
- Broil in the oven for 3-5 minutes until cheese is melted and bubbly. Garnish with cilantro if desired.
Notes
You can customize the seasonings to taste.