Description
Slow Cooker Chicken Enchiladas are a flavorful and easy-to-make dish featuring tender shredded chicken wrapped in tortillas, smothered with enchilada sauce and cheese, all cooked to perfection in a slow cooker.
Ingredients
Units
Scale
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (divided)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 flour tortillas
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup chopped onions (optional)
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Place chicken breasts in the bottom of a slow cooker. Add 1 cup enchilada sauce, chili powder, cumin, garlic powder, salt, and pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and shreds easily.
- Remove chicken from slow cooker, shred with two forks, then return to sauce and mix well.
- Spray the inside of the slow cooker with non-stick spray. Spread a thin layer of remaining enchilada sauce on the bottom.
- Fill each tortilla with shredded chicken mixture, roll up, and place seam-side down in the slow cooker.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- Cover and cook on low for 1 hour, or until heated through and cheese is melted.
- Garnish with chopped onions and cilantro if desired before serving.
Notes
- Use corn tortillas for a gluten-free option.
- Add black beans or corn to the chicken mixture for extra filling.
- Serve with sour cream, avocado, or a side of rice.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 460
- Sugar: 5g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg