Description
Cozy and comforting shredded chicken enchiladas cooked to perfection in a slow cooker, topped with cheesy goodness and zesty enchilada sauce.
Ingredients
Scale
- 1.5 lbs shredded cooked chicken
- 1 can (15 oz) red enchilada sauce
- 1 cup salsa or pico de gallo
- 8–10 flour or corn tortillas
- 2 cups shredded Monterey Jack or Cheddar cheese
Instructions
- Combine the shredded chicken with half of the enchilada sauce and the salsa in a large bowl.
- Take your tortillas one by one and spoon a generous portion of the chicken mixture into each.
- Carefully roll each tortilla tightly, making sure the filling stays inside.
- Place them seam-side down in the slow cooker.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle the remaining shredded cheese on top.
- Add your sliced jalapeños and black olives as desired.
- Cover the slow cooker and cook on LOW for 3 to 4 hours or HIGH for 2 hours.
- Top your creation with fresh cilantro before serving.
Notes
For a make-ahead option, prepare the chicken mixture and tortillas ahead of time and refrigerate overnight. You can also bake them in the oven at 350°F for about 20-25 minutes if in a rush.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: slow-cooker, chicken enchiladas, Mexican recipe, comfort food