Get ready to tantalize your taste buds with the mouthwatering flavors of our Slow Cooker Chicken Enchiladas. Bursting with tender chicken, savory spices, and melted cheese, this Tex-Mex favorite is sure to become a go-to meal for busy weeknights or casual gatherings with family and friends. Let your crockpot do the work as the flavors meld together, creating a dish that’s as convenient to make as it is delicious to enjoy. Let’s dive into the ingredients and step-by-step instructions to bring this crowd-pleasing dish to your dinner table.
Ingredients:
- 1.5 lbs (about 680g) boneless, skinless chicken breasts or thighs
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 can (10 oz/283g) red enchilada sauce
- 1 can (4 oz/113g) diced green chilies, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 8-10 corn or flour tortillas
- 2 cups (200g) shredded Mexican cheese blend
- Optional toppings: chopped fresh cilantro, diced tomatoes, sliced black olives, sour cream, avocado slices, etc.
Instructions:
- Prep the Chicken: Place the chicken breasts or thighs in the bottom of the slow cooker. Season with salt, pepper, ground cumin, chili powder, and garlic powder.
- Add the Veggies and Sauce: Scatter the finely chopped onion and diced red bell pepper over the chicken in the slow cooker. Pour the red enchilada sauce and diced green chilies over the chicken and vegetables.
- Cook Low and Slow: Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the chicken is tender and easily shreds with a fork.
- Shred the Chicken: Once the chicken is cooked through, use two forks to shred it directly in the slow cooker, combining it with the sauce and vegetables.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spoon a generous amount of the chicken mixture onto the center of each tortilla. Sprinkle shredded cheese over the chicken filling, reserving some for topping.
- Roll and Arrange: Roll up the tortillas tightly and place them seam-side down in a greased 9×13-inch baking dish. Arrange the filled enchiladas side by side until the dish is filled.
- Bake and Melt the Cheese: Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Serve and Enjoy: Remove the foil from the baking dish and sprinkle the remaining shredded cheese over the top of the enchiladas. Return the dish to the oven and bake uncovered for an additional 5-10 minutes, or until the cheese is golden and bubbly.
- Garnish and Serve: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with optional toppings such as chopped fresh cilantro, diced tomatoes, sliced black olives, sour cream, or avocado slices. Serve hot and enjoy!
Tips for Success:
- Customize the heat level by adjusting the amount of chili powder and diced green chilies to suit your taste preferences.
- For a quicker assembly, use rotisserie chicken or leftover cooked chicken instead of cooking the chicken in the slow cooker.
- Make it ahead by assembling the enchiladas in the baking dish and refrigerating them overnight. Bake when ready to serve for a stress-free meal.
With its effortless preparation and irresistible flavors, our Slow Cooker Chicken Enchiladas recipe promises to satisfy your Tex-Mex cravings with minimal effort. Whether served for a casual weeknight dinner or a festive gathering, these cheesy enchiladas are sure to be a hit with family and friends. So, dust off your crockpot, gather your ingredients, and let the slow cooker work its magic as you savor the delicious aroma and anticipation of a homemade Tex-Mex feast. Enjoy every flavorful bite and embrace the convenience of slow cooking at its finest!
