Description
A simple and delicious slow cooker chicken enchilada recipe that fills your home with wonderful aromas and pleases the entire family.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 8 small flour or corn tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: sour cream, diced tomatoes, cilantro
Instructions
- In a slow cooker, combine shredded chicken, half of the enchilada sauce, chili powder, cumin, salt, and pepper. Stir to combine and cook on low for 4-6 hours.
- Preheat the oven to 350°F (175°C).
- In a baking dish, layer tortillas with the chicken mixture, rolling them up and placing them seam-side down.
- Pour the remaining enchilada sauce over the top and sprinkle with cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbling.
- Serve hot with optional toppings.
Notes
For best results, warm corn tortillas before rolling them to prevent cracking. Leftover roast or poached chicken can be used to save time.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking and Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg