This easy slow cooker enchiladas recipe is perfect for a busy day when you want a flavorful and convenient Mexican-inspired dish. Made with tender shredded chicken, flavorful spices, and melted cheese, these enchiladas are sure to become a family favorite. With just a few minutes of prep time, you can let your slow cooker do all the work while you go about your day. Serve these delicious enchiladas with your favorite toppings such as sour cream, guacamole, or salsa for a complete and satisfying meal.
Ingredients
- 2 cups shredded chicken
- 1 cup grated cheddar cheese
- 1 cup grated Monterey Jack cheese
- 1 can (15 oz) red enchilada sauce
- 1 can (4 oz) chopped green chilies
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 small flour tortillas
- Optional toppings: sour cream, guacamole, salsa, cilantro
Directions
- In a large bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, green chilies, onion, garlic, cumin, chili powder, salt, and black pepper.
- Pour half of the enchilada sauce into the bottom of a slow cooker.
- Place a tortilla on a flat surface and spoon about 1/4 cup of the chicken mixture onto the center of the tortilla.
- Roll the tortilla up and place it seam-side down in the slow cooker.
- Repeat with the remaining tortillas and chicken mixture, arranging them in a single layer in the slow cooker.
- Pour the remaining enchilada sauce over the top of the enchiladas.
- Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the enchiladas are heated through and the cheese is melted and bubbly.
- Serve the enchiladas with your favorite toppings such as sour cream, guacamole, salsa, and cilantro.
