Description
A hands-off, flavor-packed slow cooker chicken enchiladas recipe that yields tender, juicy chicken and melty cheese in just five simple steps. Perfect for cozy dinners and meal prep.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 cups enchilada sauce (store-bought, red)
- 2 cups shredded cheese (cheddar and Monterey Jack mix)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste (about ½ teaspoon salt)
- 10–12 small flour or corn tortillas (6-inch size)
- Optional toppings: sour cream, chopped fresh cilantro, diced avocado, sliced green onions
Instructions
- Place the chicken breasts or thighs in the bottom of your slow cooker. Pour 1 cup (8 fl oz) of enchilada sauce over the chicken, then sprinkle on the garlic powder, cumin, chili powder, salt, and pepper. Use a spoon or spatula to coat the chicken evenly.
- Cover and cook on low for about 4 hours, or until the chicken is cooked through and tender.
- Remove the chicken and shred it with two forks or tongs. Return the shredded chicken to the slow cooker and stir it into the sauce. Add the remaining 1 cup (8 fl oz) of enchilada sauce and half of the shredded cheese. Mix well.
- Spread about 1/4 cup (2 fl oz) of the chicken mixture down the center of each tortilla. Roll it up tightly and place seam-side down in the slow cooker. Repeat until the slow cooker is full (usually 10-12 enchiladas). Sprinkle the remaining cheese on top.
- Cover and cook on low for another 20-30 minutes, until the cheese melts and everything is heated through.
Notes
[‘Keep the lid on during cooking to avoid heat loss and drying out.’, ‘For crispier edges, transfer assembled enchiladas to a baking dish and broil for 2-3 minutes after slow cooker step.’, ‘Season chicken before cooking for best flavor.’, ‘Use a mix of cheddar and Monterey Jack cheese for best melt and flavor.’, ‘Assemble enchiladas snugly to prevent filling from leaking.’, ‘If using frozen chicken, add 30 minutes to cooking time and ensure internal temperature reaches 165°F.’, ‘You can assemble enchiladas the night before and refrigerate; add extra cooking time if cooking cold.’, ‘Leftovers reheat well in microwave with a damp paper towel or in oven at 350°F for 10-15 minutes.’, ‘Freezes well for up to 3 months; thaw overnight before reheating.’]
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Fat: 12
- Carbohydrates: 22
- Fiber: 3
- Protein: 28
Keywords: chicken enchiladas, crockpot recipe, slow cooker meal, easy dinner, Mexican, comfort food, shredded chicken, enchilada sauce