Description
Slow Cooker Chicken Enchiladas are a comforting and flavorful dish that brings the essence of Mexican cuisine to your dinner table. Tender, shredded chicken is enveloped in warm tortillas, generously smothered with zesty enchilada sauce, and topped with ooey-gooey cheese. This recipe is perfect for busy weeknights or gatherings, offering a delightful meal that can be prepared effortlessly in your slow cooker.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 (10 oz) can enchilada sauce
- 2 tsp ground cumin
- 8 flour or corn tortillas
- 2 cups shredded cheddar and Monterey Jack cheese blend
Instructions
- Place chicken breasts in the slow cooker and add minced garlic.
- Pour the enchilada sauce over the chicken and sprinkle cumin on top. Season with salt and pepper to taste.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
- Shred the chicken in the slow cooker with two forks, mixing it with the sauce.
- Fill each tortilla with the shredded chicken mixture and cheese, roll up, and place seam-side down in a baking dish.
- Preheat oven to 350°F (175°C). Top enchiladas with extra sauce and cheese; bake uncovered for 20 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking/Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg