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.