Description
These Slow Cooker Chicken Enchiladas are a flavorful, hands-off meal with tender shredded chicken, rich enchilada sauce, and gooey cheese wrapped in soft tortillas. Perfect for busy weeknights.
Ingredients
Units
Scale
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8 small flour or corn tortillas
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup chopped fresh cilantro (optional)
- 1/2 cup sour cream (for serving, optional)
Instructions
- Place the chicken breasts in the slow cooker and pour 1 1/2 cups of enchilada sauce over them.
- Add cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir to coat the chicken evenly.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and cooked through.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and mix with the sauce.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Fill each tortilla with a portion of the shredded chicken and some cheese. Roll up and place seam-side down in the baking dish.
- Pour the remaining 1/2 cup of enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese.
- Bake for 15-20 minutes, until cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with sour cream if desired.
Notes
- You can use rotisserie chicken to save time—just simmer with enchilada sauce in the slow cooker for 1 hour.
- Try using green enchilada sauce for a different flavor.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 enchilada
- Calories: 310
- Sugar: 4g
- Sodium: 670mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg