Slow Cooker Chicken Enchiladas
Comforting shredded chicken enchiladas cooked in the slow cooker for an easy, cheesy weeknight meal.
Servings: 4 servings
Ingredients
- 1 cup shredded cooked chicken
- 1/4 cup sour cream
- 3/4 cup shredded taco blend or cheddar cheese, divided divided
- 3/4 cup mozzarella or pepper jack cheese, divided divided
- 14 oz 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 enchilada sauce or 1 cup homemade
Instructions
- In a medium mixing bowl, combine shredded chicken, 1/2 cup of the taco blend (or cheddar), 1/2 cup of the mozzarella (or pepper jack), sour cream, diced green chiles (reserve 2 teaspoons for topping), and chopped cilantro; stir in 1/2 cup of the enchilada sauce until evenly mixed, and season with salt and pepper to taste.
- Spread about 1/4 cup of enchilada sauce over the bottom of the slow cooker to prevent sticking.
- Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up tightly.
- Place the rolled enchiladas seam-side down in the slow cooker, arranging them snugly in a single layer; if needed, overlap slightly to fit.
- Pour remaining enchilada sauce over the filled tortillas, then sprinkle the remaining taco blend and mozzarella (or pepper jack) cheese on top and scatter the reserved 2 teaspoons of diced chiles.
- Cover and cook on HIGH for 60 to 75 minutes, until the sauce bubbles and the cheese is melted.
- Carefully remove enchiladas from the slow cooker and serve; garnish as desired.
Equipment
- slow cooker (crockpot)
- Mixing Bowl
- Measuring cups and spoons
- spatula or spoon
- Can opener
- cheese grater (optional)
Notes
- Reserve 2 teaspoons of diced chiles for topping.
- Use 6-inch tortillas for the stated count.
- Cooking time may vary by slow cooker model.
- Shred the chicken finely for easier rolling.