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Slow Cooker Chicken Enchiladas

  • Author: Trusted Blog

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:

  1. 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.
  2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and shreds easily.
  3. Remove chicken from the slow cooker and shred with two forks. Mix shredded chicken back into the sauce in the slow cooker.
  4. 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.
  5. Place rolled enchiladas seam-side down in a greased baking dish. Top with remaining sauce from the slow cooker and sprinkle with remaining cheese.
  6. 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.