Recipe: Slow Cooker Chicken Enchiladas

 What’s better than putting everything in your slow-cooker and coming home to a delicious cooked meal?! ????

I’ve modified my family’s favorite chicken enchilada recipe for the slow cooker. You can prep everything ahead of time, roll the enchiladas, then turn on the slow cooker whenever you’re ready, and within an hour, hot and spicy chicken enchiladas are ready.

For the filling of these creamy enchiladas you will need sour-cream,mozzarella and Mexican blend cheese, a small can of diced green chilis, cilantro cooked chicken breasts.

Grilled, baked, pan seared, or leftover rotisserie chicken will work great. I used leftover roasted chicken from the day before.


  • 1 cup shredded cooked chicken
  • 1/4 cup sour cream
  • 3/4 cup shredded taco blend or Cheddar Cheese divided
  • 3/4 cup mozzarella or Pepper Jack cheese divided
  • 1 4 oz. can diced green chiles
  • 1/4 cup chopped fresh cilantro
  • Salt and freshly ground black pepper to taste
  • 8-6 inch flour or corn tortillas
  • 10 oz can of enchilada sauce or 1 cup of homemade version here

  1. In a medium mixing bowl, combine chicken, 1/2 cup taco blend cheese, 1/2 cup mozzarella, sour cream, chiles (reserve 2 teaspoons for topping) and cilantro. Add 1/2 cup Enchilada Sauce, stirring until well blended. Season with salt and pepper to taste.
  2. Spread about 1/4 cup enchilada sauce on the bottom of the slow cooker. Place about 1/4 cup of chicken mixture into each tortilla and roll up. Arrange enchiladas seam down in the slow cooker.
  3. Top with remaining 1/4 cup (if using canned 1/3 cup). Top with remaining cheese and 2 teaspoons of diced Chile.
  4. Cook on high for 60-75 minutes or until sauce bubbles and cheese is melted.The time will depend on your slow cooker. Garnish with sour cream, avocado, diced tomatoes and jalapeno, if desired.

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