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Easy Slow Cooker Chicken Enchiladas

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Simple and comforting slow cooker chicken enchiladas that can feed a family without much hands-on time.

Ingredients

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  • 2 pounds boneless skinless chicken breasts (or thighs)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups enchilada sauce (red or green)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 8–10 flour or corn tortillas (6–8 inch)
  • 2 cups shredded cheddar or Mexican blend cheese
  • 1/2 cup sour cream or Greek yogurt (optional, for filling)
  • 1/4 cup chopped cilantro (optional, for garnish)

Instructions

  1. Place chicken breasts, diced onion, minced garlic, 1 cup enchilada sauce, cumin, chili powder, salt, and pepper in the slow cooker. Stir to coat.
  2. Cook on low for 4–5 hours or high for 2–3 hours, until chicken is fully cooked and tender.
  3. Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and mix with the remaining enchilada sauce and sour cream (if using).
  4. Warm tortillas slightly so they bend without breaking. Spoon about 1/4–1/3 cup of the chicken mixture onto each tortilla and roll up.
  5. Place rolled tortillas seam-side down in the slow cooker in a single layer. If needed, overlap slightly. Pour any extra sauce over the top and sprinkle with shredded cheese.
  6. Cover and cook on low for 30–60 minutes more, until cheese melts and edges set. Or finish under a broiler in the oven for 3–5 minutes to brown the cheese.

Notes

You can use corn tortillas for a gluten-free option, and swap sour cream for plain Greek yogurt to cut calories.

Nutrition

Find it online: https://recipesunfolded.com/easy-slow-cooker-chicken-enchiladas/

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