Easy Slow Cooker Chicken Enchiladas
A dinner we come back to again and again. These slow cooker chicken enchiladas are effortless, flavorful, and perfect for busy days. Let the slow cooker handle the heavy lifting, then simply assemble and bake for a cozy, crowd-pleasing meal.
Ingredients:
2 to 3 large chicken breasts
1 packet taco seasoning
16 oz chunky salsa
1 large can enchilada sauce
Flour tortillas
Mexican blend shredded cheese
Optional sides:
Lettuce
Tomato
Sour cream
Avocado
Refried beans
Spanish rice
Instructions:
Add the chicken, taco seasoning, and salsa to a slow cooker. Mix lightly to coat. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and easy to shred. Remove the chicken, shred with two forks, then return it to the slow cooker and mix back into the sauce.
Preheat the oven to 400°F. Spread a layer of enchilada sauce across the bottom of a baking dish.
Fill each tortilla with shredded chicken and a sprinkle of cheese. Roll tightly and place seam side down in the dish. Repeat until the dish is full or the filling is used.
Pour the remaining enchilada sauce over the top and finish with shredded cheese.
Cover with foil and bake for about 20 minutes, until heated through and bubbling. For a crispier finish, bake uncovered or broil briefly at the end.
23 Comments
Just a quick tip that my son and I discovered not too long ago! A hand mixer (of stand mixer) will shred chicken SUPER quick, and you can do it right in the crockpot! 🙃🙃
meal looked amazing
I hope that tortilla packet was washed. 😮
💜💙💜
I recently tried shredding my chicken with a potato masher 👀 it worked really well for me
Jose El Cook just did a video on homade refried beans – very easy and inexpensive to make!
Try corn tortillas
Looks delish AND easy enough even for me. 😅
Yum girl. This is one of sorry but I'm going to say it one of your better ones. I love it
Qué interesante que no se deshace toda la tortilla de harina 😮 sin freírla antes, hasi directo en la salsita y no se desmoronó no se hizo aguada. Se ve super rico el relleno!!
You can also use a mixer (like ktichenaid) to shred the chicken, super fast and easy and I like the uniformity of it.
Also my family prefers flour, but I love them in corn tortillas with lots of cheese and less sauce, then they're crunchy and gooey.
Our recipe just uses the chicken, refried beans, some enchilada sauce, and shredded cheese. Then more sauce and cheese on top. I feel it showcases the chicken and sauce better (too many seasonings for me takes away the unique flavors of the chicken and sauce). That's how I do mine, just throwing it out there
Huh I thought it was cabbage fillings at first. Looks appetising.
Dear white people enchiladas are made with corn tortillas. Just because you used enchiladas sauce doesn't make it so. Burritos are made with flour tortillas.
As a Mexican, I'll never disrespect enchiladas this way. Looks edible, but I'll stick to what I know.
Delicious recipe, but we love this with the corn tortilla. And I don't buy ,enchilada sauce, we don't like the bitterness. I use Taco Bell plan sauce. 😋😋😋or taco bell leftover packs 😅.
Dammit. Soon as the Enchilada meal kit goes on special I'm making this. Despite being from across the world we make a lot of the same dinners. ❤ Rebecca
you are a breath of fresh air
Ooo this looks tasty
You can also just layer the filling, cheese, tortillas, and sauce like a lasagna to make it even easier because no rolling! 🤣😅
❤❤❤
I know what’s for dinner tonight! 💪🏼
Flour tortillas get to mushy. Corn tortillas are so much better!
I’m going to try these! Thanks for sharing. 😋