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Chicken Slow Cooker Enchiladas

Savory Chicken Slow Cooker Enchiladas for Cozy Nights

A comforting Chicken Slow Cooker Enchiladas recipe that's flavorful and easy to customize for any dietary preference.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 12 pieces Corn Tortillas Consider using flour tortillas for a different texture.
  • 2 pounds Boneless Skinless Chicken Breast Chicken thighs can add richer flavor.
  • 2 cans Enchilada Sauce Use two cans or craft a homemade version.
  • 1 can Green Chilis Omit if you prefer a milder version.
  • 1 teaspoon Garlic Powder Feel free to swap with fresh garlic.
  • 1 teaspoon Dried Coriander Great complement to the spices.
  • 1 teaspoon Dried Oregano Substitute with fresh oregano for a vibrant kick.
  • 1 teaspoon Chili Powder Adjust to fit your family's heat tolerance.
  • 1 teaspoon Cumin Essential for that authentic enchilada flavor.
  • 2 tablespoons Lime Juice Tweak the quantity to match your taste preference.
  • 2 cups Shredded Cheese Cheddar or Mexican blend works wonders.
  • 1 teaspoon Kosher Salt Adjust to your liking.
  • 1 teaspoon Black Pepper Adjust to your liking.
Optional Toppings
  • 1 cup Guacamole Enhances flavor and adds nutrition.
  • ¼ cup Green Onions A fresh, crunchy garnish.
  • ¼ cup Cilantro Brightens and freshens the dish.
  • ½ cup Olives Adds a salty twist.
  • 1 cup Sour Cream A cooling accompaniment.
  • Hot Sauce For those who crave an extra kick.

Equipment

  • Slow Cooker
  • skillet

Method
 

Step-by-Step Instructions
  1. Place the boneless skinless chicken breasts into your slow cooker. Pour in one can of enchilada sauce, add the green chilis, and sprinkle in the garlic powder, dried coriander, oregano, chili powder, cumin, and kosher salt. Set your slow cooker to high and allow it to cook for 4 hours, or low for 6 to 8 hours until the chicken is tender.
  2. Once cooked, shred the chicken using two forks while it’s still in the slow cooker. Mix the shredded chicken back into the flavorful sauce.
  3. In a skillet over medium heat, lightly spray or coat with olive oil. Fry each corn tortilla for about 30 seconds on each side until soft and pliable. Keep warm by placing them in a clean kitchen towel.
  4. Take a tortilla, spoon a portion of the shredded chicken mixture into the center, and roll it tightly. Place the rolled enchiladas seam side down back into the slow cooker.
  5. Pour the remaining enchilada sauce over the assembled enchiladas. Squeeze fresh lime juice over the top, then sprinkle a layer of shredded cheese.
  6. Cover the slow cooker and cook on high for an additional 20 minutes, allowing the cheese to melt beautifully.
  7. Once melted, carefully remove the lid and serve your Chicken Slow Cooker Enchiladas hot, garnished with toppings of your choice.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 38gProtein: 30gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 8mgCalcium: 20mgIron: 15mg

Notes

Let your guests personalize their enchiladas with toppings like guacamole or cilantro for a fun twist!

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