Crock Pot Chicken Enchiladas
Dive into the irresistible flavors of Crock Pot Chicken Enchiladas, a deliciously easy and crowd-pleasing dinner idea that combines the convenience of slow cooking with the boldness of Mexican-inspired spices. Tender, seasoned chicken is simmered to perfection in a fragrant blend of enchilada sauce, green chilies, and spices, then shredded and wrapped in soft flour tortillas. Topped with melty Mexican blend cheese and baked until bubbly, these enchiladas deliver a comforting, cheesy bite every time. Perfect for busy weeknights or casual gatherings, this recipe is customizable with your favorite toppings like sour cream, fresh cilantro, and a zesty squeeze of lime. With minimal prep and maximum flavor, these crock pot enchiladas are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 28 ounces enchilada sauce
- 4 ounces diced green chilies
- 2 tablespoons taco seasoning
- 10 small (6-inch) flour tortillas
- 2 cups shredded Mexican blend cheese
- 0.5 cup sour cream
- 0.25 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
Instructions
In a large skillet over medium heat, add olive oil and sear the chicken breasts for 1-2 minutes per side until lightly browned. This step is optional but adds more flavor to the chicken.
Place the chicken breasts into the crock pot. Sprinkle taco seasoning, garlic powder, and cumin evenly over the chicken.
Add the enchilada sauce and diced green chilies to the crock pot. Stir to combine and ensure the chicken is fully coated in the sauce.
Cover and cook on high for 4 hours or low for 6-7 hours, until the chicken is fully cooked and tender.
Once the chicken is cooked, use two forks to shred it directly in the crock pot. Mix the shredded chicken well with the sauce.
Preheat your oven to 375°F (190°C) if you’d like to bake the assembled tortillas for a slightly crispy texture.
Spread a small amount of the sauce from the crock pot onto the bottom of a 9x13-inch baking dish.
Take a flour tortilla and spoon a generous portion of shredded chicken into the center. Sprinkle a small amount of shredded cheese on top, then roll it up tightly.
Place the rolled tortilla seam-side down in the prepared baking dish. Repeat the process with the remaining tortillas, chicken, and cheese.
Pour the remaining sauce from the crock pot over the rolled tortillas in the baking dish, ensuring they are evenly coated.
Sprinkle the remaining shredded cheese over the top of the enchiladas.
Bake uncovered in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes. Garnish with sour cream, chopped cilantro, and a squeeze of fresh lime juice before serving.
Nutrition Facts
Calories |
3857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.2 g | 209% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 11476 mg | 499% | |
| Total Carbohydrate | 230.2 g | 84% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 27.3 g | ||
| Protein | 367.6 g | 735% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2529 mg | 195% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 4059 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
