Description
This slow cooker chicken enchilada recipe is simple and delicious. You can make easy slow cooker chicken enchiladas with minimal effort. This crock pot chicken enchiladas recipe is perfect for a weeknight dinner.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 (15 ounce) can red enchilada sauce
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (4 ounce) can chopped green chilies
- 1/2 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 8–10 corn tortillas, torn into pieces
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Place chicken breasts in the slow cooker.
- In a bowl, mix together enchilada sauce, diced tomatoes and green chilies, chopped green chilies, chicken broth, chili powder, cumin, garlic powder, salt, and pepper. Pour over chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through.
- Remove chicken from the slow cooker and shred it with two forks. Return shredded chicken to the slow cooker.
- Stir in torn tortillas and cook for an additional 30 minutes, or until tortillas are tender.
- Stir in Monterey Jack cheese and cheddar cheese until melted.
- Serve your slow cooker chicken enchiladas warm.
Notes
- For a spicier dish, add a pinch of cayenne pepper to the sauce mixture.
- You can serve this over rice or with your favorite toppings like sour cream or avocado.
- This recipe makes great leftovers and can be reheated easily.
- This is a kid-friendly slow cooker chicken enchilada option that can be adjusted for spice preference.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
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