Easy Slow Cooker Chicken Enchiladas Recipe

Imagine coming home to the delightful aroma of slow cooker chicken enchiladas wafting through your house. This warming chicken dish is perfect for busy families looking for a hassle-free, delicious meal. Prep it in the morning, and let your crockpot do all the work while you tackle your day. When dinner time rolls around, you’ll have a satisfying one pot chicken dinner that everyone will love.

These enchiladas are a breeze to prepare, making them an ideal choice for a family chicken meal. With tender, shredded chicken enveloped in soft tortillas and smothered in a rich sauce, this recipe is sure to become a favorite at your dinner table. Plus, it’s versatile enough to customize with your favorite toppings!

Delicious Slow Cooker Chicken Enchiladas

This easy slow cooker chicken enchiladas recipe features juicy crockpot chicken, enveloped in tortillas, and drizzled with flavorful enchilada sauce. Topped with melted cheese, this dish is a comforting and satisfying dinner option that brings the family together.

Ingredients

• 3 cups cooked chicken, shredded (use a rotisserie chicken for convenience)
• 8 flour tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 cup black beans, drained and rinsed (optional)
• 1 cup corn (optional)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Chopped cilantro for garnish (optional)
• Sour cream for serving (optional)

Instructions

1. Prepare the Chicken: In a mixing bowl, combine the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper. Mix until well combined.
2. Fill the Tortillas: Spoon about 1/3 cup of the chicken mixture onto each tortilla. Roll them up tightly and place seam-side down in the slow cooker.
3. Add Sauce: Pour half of the enchilada sauce over the rolled tortillas, then sprinkle half of the cheese on top.
4. Layer: Repeat with the remaining tortillas, sauce, and cheese, creating layers as needed.
5. Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours until heated through and the chicken is tender.
6. Serve: Enjoy enchiladas hot, garnished with chopped cilantro and a dollop of sour cream if desired.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 4-6 hours on low or 2-3 hours on high
• Total Time: 4-6 hours 15 minutes

Nutrition Information

• Servings: 4-6 servings
• Calories: 350kcal
• Fat: 15g
• Protein: 25g
• Carbohydrates: 30g