Go Back

8) Slow-Cooker Chicken Enchiladas

Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 lb boneless skinless chicken breasts
  • 1 small onion diced
  • 2 cups mild enchilada sauce
  • 1 cup salsa verde or red salsa your call
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 cup chicken broth
  • 8 –10 flour or corn tortillas
  • 2 cups shredded cheddar or Mexican blend
  • 1/4 cup chopped cilantro optional
  • Salt and pepper to taste
  • Cooking spray or a little oil for the dish

Method
 

  1. Place chicken, onion, enchilada sauce, salsa, spices, and broth in the slow cooker. Season with salt and pepper.
  2. Cook on low 6–7 hours, or high 3–4 hours, until chicken shreds easily.
  3. Shred chicken with two forks in the cooker and stir to coat in sauce.
  4. Spoon 1/4 cup filling into each tortilla, roll snugly, and place seam-side down in a greased baking dish.
  5. Pour any extra sauce over the rolled enchiladas and sprinkle with cheese.
  6. Broil 3–5 minutes until cheese melts and bubbles, then garnish with cilantro and serve.