Description
These Slow Cooker Chicken Enchiladas are a crowd-pleasing, cheesy, and satisfying meal made with tender shredded chicken, flavorful enchilada sauce, and melty cheese—all slow-cooked for maximum flavor with minimal effort. A perfect weeknight dinner or make-ahead meal!
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (divided)
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- Salt and pepper to taste
- 8 small flour or corn tortillas
- 2 cups shredded Mexican cheese blend
- 1 can (4 oz) diced green chilies (optional)
- Fresh cilantro, sour cream, and sliced jalapeños for garnish (optional)
Instructions
- Place chicken in the slow cooker. Add 1 cup enchilada sauce, cumin, garlic powder, onion powder, chili powder, salt, and pepper.
- Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Shred chicken with two forks. Mix in diced green chilies if using.
- Preheat oven to 375°F.
- Fill tortillas with chicken, roll them, and place seam side down in a baking dish.
- Pour remaining enchilada sauce over enchiladas, sprinkle with cheese.
- Bake for 15-20 minutes until cheese is melted and bubbly.
- Garnish with cilantro, sour cream, and jalapeños. Serve hot.
Notes
- or a gluten-free version, use corn tortillas.
- Add black beans or corn to the filling for extra texture.
- This recipe is freezer-friendly—assemble ahead and freeze before baking.
Nutrition
- Calories: 315 kcal
- Sugar: 3.5 g
- Sodium: 862 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g (estimated)
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 25.5 g
- Cholesterol: 92.5 mg
