Crock Pot Shredded Chicken Enchiladas
Hearty, cheesy, and bursting with bold Mexican flavors, these Crock Pot Shredded Chicken Enchiladas are the ultimate comfort food made easy. This recipe transforms tender, slow-cooked chicken into a flavorful filling seasoned with cumin, garlic, and onion powder, then wrapped in soft corn tortillas. Topped with rich enchilada sauce and a melty Mexican cheese blend, these enchiladas are oven-baked to bubbly perfection. With a hands-off slow cooker method and minimal prep time, this dish is perfect for busy weeknights or a crowd-pleasing dinner. Garnish with fresh cilantro for a vibrant finish and serve with your favorite sides for a satisfying Mexican-inspired feast!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 cups Enchilada sauce
- 0.5 cups Chicken broth
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 2 cups Shredded Mexican blend cheese
- 12 pieces Corn tortillas
- 1 teaspoons Cumin
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Pepper
- 1 as needed Non-stick cooking spray
Instructions
Spray the inside of your crock pot with non-stick cooking spray for easy cleanup.
Place the chicken breasts in the crock pot and season with cumin, garlic powder, onion powder, salt, and pepper.
Pour 1 cup of the enchilada sauce and the chicken broth over the chicken breasts, ensuring they are evenly coated.
Cover and cook on low for 4 hours or until the chicken is tender and easily shredded.
Once cooked, use two forks to shred the chicken directly in the crock pot. Stir well to coat the chicken in the sauce.
Preheat your oven to 375°F (190°C).
Spray a 9x13-inch baking dish with non-stick cooking spray.
Spread 1/4 cup of the remaining enchilada sauce on the bottom of the baking dish.
Warm the corn tortillas slightly in the microwave for 20-30 seconds to make them pliable.
Spoon a generous portion of the shredded chicken mixture onto the center of each tortilla. Sprinkle a small handful of shredded cheese on top of the chicken.
Roll each tortilla tightly and place it seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining shredded cheese over the top of the enchiladas.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.2 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 333 mg | 26% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 500 mg | 11% | |
*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.
