Description
Enjoy this easy recipe for crock pot chicken enchiladas! With tender chicken, gooey cheese, and bold enchilada sauce, it’s the ultimate weeknight dinner.
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 8 small flour tortillas
- 2 cups shredded Mexican cheese blend
- 1/4 cup fresh cilantro, chopped (for garnish)
- Optional toppings: sour cream, avocado, and extra salsa
Instructions
- Place the chicken breasts in the crock pot and season with taco seasoning, garlic powder, onion powder, cumin, chili powder, salt, and pepper.
- Pour the enchilada sauce and diced green chilies over the chicken. Cover and cook on low for 6 hours or high for 3 hours.
- After cooking, shred the chicken using two forks and mix it with the sauce in the crock pot.
- Preheat the oven to 375°F (190°C).
- Lay the tortillas on a flat surface and spoon a portion of the shredded chicken mixture onto each tortilla. Roll them up and place them in a greased 9×13-inch baking dish.
- Pour any remaining sauce from the crock pot over the rolled tortillas and top with shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve with sour cream, avocado, and extra salsa if desired.
- Prep Time: 10 min
- Cook Time: 6 h