Slow Cooker Chicken Enchiladas
Slow Cooker Chicken Enchiladas are the ultimate comfort food, featuring tender shredded chicken wrapped in soft corn tortillas, smothered in zesty enchilada sauce, and topped with gooey cheese. This easy recipe transforms your kitchen into a festive hub of flavor, making it perfect for busy weeknights or gatherings with friends. With minimal prep time and maximum taste, these enchiladas are sure to impress!
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: Serves 8
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 cups enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Season chicken breasts with salt and pepper; place in slow cooker.
- Add minced garlic on top, then pour enchilada sauce over the chicken.
- Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Shred chicken using two forks and mix back with sauce in the slow cooker.
- Fill each corn tortilla with shredded chicken, roll tightly, and place seam-side down in a baking dish.
- Pour remaining enchilada sauce over rolled tortillas and sprinkle shredded cheese on top.
- Serve garnished with sour cream and cilantro.
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg