Description
Slow Cooker Chicken Enchiladas are an easy, 7 ingredient dinner that takes only 20 minutes to prep. Skip the takeout and make this crock pot Mexican dish at home, even on busy weeknights!
Ingredients
Units
Scale
- 1 pound cooked chicken or 1 rotisserie chicken, shredded
- 15 ounce can diced tomatoes, drained
- 4 ounce can diced green chiles
- 1 tablespoon taco seasoning
- 28 ounce can enchilada sauce
- (12) 6-inch corn tortillas
- 8 ounce shredded cheddar or Mexican blend cheese
Instructions
- Spray the inside of your slow cooker with nonstick spray or use a crock pot liner.
- Mix together shredded chicken, tomatoes, chiles, taco seasoning, and 3/4 cup of cheese in a medium bowl.
- Pour enchilada sauce in the bottom of the slow cooker, just enough to coat the bottom.
- Microwave the corn tortillas 30 seconds to help them roll better. Add 1/3 cup of the chicken mixture to each tortilla and roll tightly. Place seam side down in the slow cooker.
- Once you have lined the slow cooker with the rolled tortillas, top with half of the remaining enchilada sauce and half of the remaining cheese. Repeat to make a second layer of enchiladas.
- Top the second layer with remaining enchilada sauce and cheese. Cook on low for 3 hours.
- Serve with your favorite toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: main course
- Method: slow cooker
- Cuisine: Mexican
Nutrition
- Serving Size:
- Calories: 404
- Sugar: 12.5 g
- Sodium: 1700.2 mg
- Fat: 15.8 g
- Carbohydrates: 35 g
- Fiber: 6.1 g
- Protein: 30.7 g
- Cholesterol: 92.6 mg