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Slow Cooker Chicken Enchiladas

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Description:
These Slow Cooker Chicken Enchiladas are easy, comforting, and packed with flavor. Chicken is slow-cooked in enchilada sauce, then shredded and rolled in tortillas. Everything is finished with melted cheese for a gooey, delicious Mexican-inspired meal perfect for weeknight dinners.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast or thighs
  • 2 cups enchilada sauce (red or green)
  • 1/2 cup chopped onions
  • 1 tsp olive oil or avocado oil
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 4 oz can diced green chiles
  • 8–10 small corn tortillas, cut into strips or lightly fried
  • 1 cup shredded cheese (Mexican blend or cheddar)
  • Optional toppings: sliced avocado, sour cream, chopped cilantro, sliced jalapeños, or black olives

Instructions

  • Prep Ingredients: Heat oil in a skillet over medium heat. Sauté the onions, garlic, cumin, and chili powder until fragrant (about 3-4 minutes).
  • Slow Cook: In a slow cooker, add the chicken, enchilada sauce, green chiles, sautéed onion mixture, and salt. Cover and cook on high for 4 hours or low for 6-8 hours until chicken is tender.
  • Shred Chicken: Remove chicken from the slow cooker, shred with two forks, and return it to the sauce, stirring to combine.
  • Assemble Enchiladas: Lay tortilla strips or lightly fried tortillas over the shredded chicken mixture, layering cheese in between. Cover with the remaining enchilada sauce and top with the rest of the cheese.
  • Final Cook: Cook on high for an additional 20-30 minutes until the cheese is melted and bubbly.
  • Serve: Top with optional toppings and serve hot.

Notes

  • Use chicken thighs for a richer flavor, or replace with ground beef if desired.
  • For a gluten-free option, ensure corn tortillas are gluten-free certified.
  • Serve with cilantro rice or a fresh salad for a complete meal.

Find it online: https://recipe.ukfinda.com/slow-cooker-chicken-enchiladas/