Description
Discover how to make the ultimate slow cooker chicken enchiladas! This recipe combines tender chicken, bold flavors, and cheesy goodness in one pot.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1/2 cup diced onions
- 1/2 cup salsa verde
- 1/2 cup enchilada sauce
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 8 corn tortillas
- 1 cup shredded Mexican cheese blend
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sour cream, avocado slices, diced tomatoes
Instructions
- Place chicken breasts in a slow cooker. Add diced onions, salsa verde, enchilada sauce, chili powder, cumin, and garlic powder.
- Cover and cook on low for 4 hours or until chicken is fully cooked and tender.
- Shred the chicken directly in the slow cooker using two forks, mixing it with the sauce until well combined.
- Preheat the oven to 400°F (200°C).
- In a baking dish, fill each tortilla with shredded chicken mixture, roll up, and place seam side down.
- Pour any remaining sauce from the slow cooker over the tortillas and sprinkle with cheese.
- Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.
- Garnish with cilantro and your choice of optional toppings before serving.
- Prep Time: 15 min
- Cook Time: 4h 15 min