Description
Delicious slow cooker chicken enchiladas made with tender shredded chicken, enchilada sauce, and melted cheese, wrapped in corn tortillas.
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 cup chicken broth
- 1 jar enchilada sauce (16 ounces)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup Monterey Jack cheese (shredded)
- 1 cup sharp cheddar cheese (shredded)
- 8–10 pieces corn tortillas
- Optional garnish: Fresh cilantro, diced white onion, sour cream, or sliced avocado
Instructions
- Place the raw chicken breasts into the bottom of a slow cooker and pour the chicken broth over the meat to cover it by at least half an inch. Add the entire jar of enchilada sauce on top of the chicken and broth, then sprinkle the cumin, garlic powder, oregano, salt, and black pepper evenly over the liquid without stirring.
- Cover the slow cooker with the lid and cook on Low for 4 to 5 hours or on High for 2 to 3 hours until the chicken reaches an internal temperature of 165°F and falls apart easily when pressed with a fork.
- Use two forks to shred the cooked chicken directly inside the slow cooker while keeping the pot on the 'Warm' setting, then mix the meat thoroughly with the surrounding sauce to ensure even absorption of the seasoned liquid.
- Lightly warm the corn tortillas in a dry skillet or microwave for 10-15 seconds to make them pliable, dip each one briefly into the remaining sauce in the slow cooker, lay them flat, spoon about ¼ cup of the saucy chicken mixture down the center, roll tightly, and arrange seam-side down in a baking dish or back into the slow cooker.
- Sprinkle the shredded Monterey Jack and sharp cheddar cheeses evenly over the rolled enchiladas, then either place the dish under a broiler for 3-5 minutes until melted and bubbly or cover the slow cooker loosely with foil and let sit on Warm for 10 minutes to melt the cheese gently before serving immediately.
- Prep Time: 20 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 70
Keywords: Leftover enchiladas can be stored in an air-tight container in the refrigerator for up to 4 days. To reheat individual portions, use a microwave covered with a damp paper towel for 1-2 minutes; for larger batches, bake at 350°F (175°C) covered with foil for 15-20 minutes. You can also freeze assembled, uncooked enchiladas (before adding cheese) for up to 3 months, thawing overnight in the refrigerator before baking. Ensure all reheated leftovers reach an internal temperature of 165°F. For a gluten-free version, verify the enchilada sauce is certified gluten-free, and for a dairy-free option, omit the cheese or use a plant-based alternative.