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Creamy Crockpot Chicken Enchiladas

Creamy Crockpot Chicken Enchiladas for Cozy Weeknight Comfort

Enjoy the creamy, cheesy comfort of these easy crockpot chicken enchiladas, perfect for hectic weeknights.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 lbs Boneless, skinless chicken Use thighs for more moisture or breasts for a leaner dish.
  • 1 can Cream of chicken soup Can substitute with cream of mushroom.
  • 1 can Enchilada sauce Contributes essential flavor.
  • 1 cup Sour cream Greek yogurt can be used as a lighter alternative.
  • 1 cup Shredded cheese Cheddar and Monterey Jack are great choices.
  • 8 Flour tortillas Corn tortillas can be used for gluten-free.
  • 1 tsp Garlic powder Fresh garlic is a good substitute.
  • 1 tsp Onion powder Use fresh onions for a different flavor.
  • 1 tsp Cumin Consider smoked paprika for a twist.
  • Salt & Pepper Season to taste.
  • Fresh cilantro Optional, for garnish.

Equipment

  • Slow Cooker
  • mixing bowl
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Place the boneless, skinless chicken into your slow cooker. Season with garlic powder, onion powder, cumin, salt, and pepper.
  2. Mix the Sauce: In a bowl, combine cream of chicken soup, enchilada sauce, and sour cream until blended.
  3. Cook: Set the slow cooker to LOW for 6-7 hours or HIGH for 3-4 hours.
  4. Shred the Chicken: Once cooked, shred the chicken in the crockpot and mix with the sauce.
  5. Assemble Enchiladas: Spoon the chicken mixture onto warm tortillas, sprinkle with cheese, and roll tightly.
  6. Top with Sauce: Pour remaining sauce over assembled enchiladas and sprinkle additional cheese on top.
  7. Bake: Preheat oven to 350°F (175°C) and bake for 20-25 minutes until cheese is bubbly.
  8. Serve: Let cool then garnish with cilantro before serving. Pair with salsa or guacamole.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

For optimal results, use chicken thighs for juiciness and warm tortillas before filling to prevent tearing.

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