Go Back
–+ servings
Slow Cooker Chicken Enchiladas

Slow Cooker Chicken Enchiladas

Tender shredded chicken, rolled in warm tortillas and smothered in sauce and cheese—made mostly hands-off in the slow cooker. Minimal prep, big comfort-food payoff.
Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 5 hours 30 minutes
Total Time: 5 hours 50 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1.75 lb boneless skinless chicken breasts trimmed
  • 2 cup red enchilada sauce
  • 0.5 cup low-sodium chicken broth
  • 0.75 cup diced yellow onion
  • 1 tbsp minced garlic
  • 1.5 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 1 tsp fine sea salt
  • 0.5 tsp black pepper
  • 12 oz corn tortillas about 12 tortillas
  • 2.25 cup shredded Mexican blend cheese
  • 4 oz diced green chiles, drained
  • 1 tbsp fresh lime juice
  • 1 tbsp neutral oil for greasing
  • 0.25 cup chopped fresh cilantro for garnish
  • 0.5 cup sour cream for serving (optional)

Instructions

Preparation Steps

  • Grease the slow cooker crock with the oil.
  • Stir enchilada sauce, broth, onion, garlic, green chiles, chili powder, cumin, paprika, salt, and pepper in the cooker.
  • Nestle the chicken into the sauce. Cover and cook on Low 4½–5 hours or High 2½–3 hours, until tender.
  • Transfer chicken to a board. Reserve 1 cup of the sauce in the cooker. Shred chicken and stir in lime juice.
  • Warm tortillas in a damp towel in the microwave until pliable, about 30–45 seconds.
  • Fill each tortilla with shredded chicken and a little cheese. Roll and place seam-side down into the saucy cooker.
  • Pour the reserved sauce over the rolls and sprinkle on the remaining cheese.
  • Cover and cook on High 30–40 minutes, until bubbly and melted. Rest 10 minutes, then garnish with cilantro and serve with sour cream.

Notes

Variation: Swap corn tortillas for fajita-size flour tortillas if you prefer softer, richer enchiladas. Add a handful of black beans or corn to the chicken for extra heartiness.
Serving/Storage: Let enchiladas rest 10 minutes for cleaner slices. Refrigerate leftovers up to 3 days; reheat covered until hot. Freeze tightly wrapped portions up to 2 months.
This recipe is an original creation inspired by classic Slow Cooker Chicken Enchiladas flavors. All ingredient ratios and instructions are independently developed.