Here’s a slow cooker chicken enchilada recipe—rich, cheesy, and full of flavor with minimal effort:
Slow Cooker Chicken Enchilada (Serves 4–6)
Ingredients:
- 1.5–2 lbs (680–900 g) boneless, skinless chicken breasts
- 1 can (10 oz / 280 g) red enchilada sauce
- 1 can (4 oz / 115 g) diced green chilies (optional for mild spice)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 8–10 corn or flour tortillas
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Optional toppings: sour cream, chopped cilantro, diced avocado, sliced jalapeños
Instructions:
- Prepare chicken:
- Place chicken breasts in the slow cooker.
- Pour enchilada sauce and green chilies over the chicken.
- Sprinkle with cumin, chili powder, garlic powder, salt, and pepper.
- Cook:
- Cover and cook on low 4–5 hours or high 2–3 hours, until chicken is fully cooked and tender.
- Shred chicken:
- Remove chicken from the slow cooker and shred with two forks.
- Return shredded chicken to the sauce and stir to combine.
- Assemble enchiladas:
- Preheat oven to 375°F (190°C).
- Spoon chicken mixture onto tortillas, roll them up, and place seam-side down in a baking dish.
- Pour remaining sauce over the top and sprinkle with shredded cheese.
- Bake:
- Bake 15–20 minutes until cheese is melted and bubbly.
- Serve:
- Garnish with sour cream, cilantro, avocado, or jalapeños if desired.
Tips & Variations:
- Low-carb version: Use low-carb tortillas or wrap chicken mixture in lettuce leaves.
- Creamy style: Stir 1/2 cup sour cream or cream cheese into the chicken mixture for extra creaminess.
- Freezer-friendly: Assemble enchiladas without baking; cover and freeze. Bake directly from frozen, adding extra 10–15 minutes.
If you want, I can also give a one-step slow cooker creamy chicken enchilada casserole version—no rolling tortillas required and even easier.
Do you want me to share that simplified casserole version?
