Description

These Slow Cooker Chicken Enchiladas are a comforting, flavorful dish perfect for busy weeknights. Tender shredded chicken is wrapped in tortillas, smothered with enchilada sauce and cheese, then slow-cooked to perfection.

Ingredients

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2 lbs boneless, skinless chicken breasts
1 cup chicken broth
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
2 cups enchilada sauce
8 flour or corn tortillas
2 cups shredded Mexican cheese blend
1/2 cup chopped fresh cilantro (optional)
1/4 cup chopped green onions (optional)

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Instructions

Place the chicken breasts in the slow cooker and add chicken broth, cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is fully cooked and tender.
Remove chicken from the slow cooker, shred with two forks, and return to the cooker. Stir in 1 cup of enchilada sauce.
Preheat oven to 375°F if using to crisp top later (optional).
Fill each tortilla with the shredded chicken mixture, roll them up, and place them seam-side down in a lightly greased slow cooker insert or baking dish.
Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded cheese.
Cover and cook on low for an additional 1-2 hours, until cheese is melted and bubbly.
Garnish with cilantro and green onions if desired before serving.

Notes

You can use rotisserie chicken to save time; just mix it with seasoning and sauce.
Serve with sour cream, avocado slices, or a side of rice and beans for a complete meal.
Use corn tortillas for a gluten-free option.

Nutrition

Serving Size: 1 enchilada
Calories: 320
Sugar: 3g
Sodium: 620mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg