Slow Cooker Chicken Enchiladas
This week I made Slow Cooker Chicken Enchiladas and this easy recipe is just as delicious as they sound.
Life has been a bit hectic lately, and when we have busier than normal weeks I usually take a little help from my friend, the slow cooker/ Crock Pot.
Just throw everything together in the morning, turn it on low, and then dinner is ready when I get home from work.
I debated calling them “lazy” enchiladas because they were so easy to prepare.
I didn’t even roll them, just cut up the corn tortillas and threw them in an hour before serving.
So it was kind of like an enchilada casserole.
How to make Slow Cooker Chicken Enchiladas
The morning before I left for my adventures of teaching second grade, I put two pounds of boneless, skinless chicken breasts in my slow cooker.
And opened the green enchilada sauce and a can of Rotel.
I seasoned the chicken with kosher salt, pepper, and crushed red pepper flakes then added the can of Rotel.
Then poured a 28 ounce can of green enchilada sauce.
Turn the slow cooker to low and go about your day, letting the slow cooker do all the work.
After six to eight hours on low, shred the chicken with two forks right in the slow cooker.
Cut some corn tortillas into inch size pieces, I used ten tortillas total.
Next add 4 ounces of sour cream and a cup of shredded cheese into the slow cooker along with the cut up corn tortillas.
Give it a good stir and let this cook on low for another hour.
Stir it a few times as it cooks.
Taste for seasoning and add more kosher salt, pepper, and crushed red pepper flakes if needed.
The top with even more cheese!
It only took a few minutes to melt to perfection đŸ™‚
Serve Slow Cooker Chicken Enchiladas with fresh cilantro and more sour cream on top.
I highly recommend adding some hot sauce just because I’m a spice fanatic.
But also crushed up tortilla chips or Fritos to add some crunch.
My husband and daughter ate there’s almost like a dip with tortilla chips.
It was very flavorful and had all the yumminess of regular enchiladas, only a WHOLE lot simpler!
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If you like Slow Cooker Chicken Enchiladas, you might also like these recipes…
Green Chile Chicken Enchiladas
And Slow Cooker Chicken Taco Soup
Mexican Street Corn Chicken Enchiladas
Easy Air Fryer Recipes
Lots of Slow Cooker Comfort Foods can be found right here
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Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Slow Cooker Chicken Enchiladas
The name of this one should be "lazy" chicken enchiladas because it's super easy and also super yummy all cooked to perfection in the slow cooker!
Ingredients
- 2 pounds chicken breasts
- kosher salt, pepper, crushed red pepper flakes
- 1 10 oz can Rotel
- 1 28 oz can green enchilada sauce
- 8 oz sour cream
- 2 cups shredded Mexican blend cheese
- 10 soft corn tortillas cut into inch pieces
- fresh cilantro for garnish
- Optional: serve with tortilla chips or Fritos crushed over top and/or hot sauce
Instructions
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Place the chicken breasts in the slow cooker, sprinkle with kosher salt, pepper, and crushed red pepper flakes. Add the can of Rotel and enchilada sauce over the chicken. Turn on low 6 to 8 hours.
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One hour before serving shred the chicken with two forks right in the slow cooker. Add half of the sour cream, half of the cheese, and all of the soft corn tortilla pieces. Stir until evenly mixed and keep on low for one hour, stirring a few times.
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Taste for seasoning and add kosher salt, pepper, and crushed red pepper flakes if needed.
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Top with remaining cheese and cilantro. Serve once the cheese is melted with remaining sour cream over top and tortilla chips, Fritos, and/or hot sauce if desired.
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