Description
Mouthwatering slow cooker chicken enchiladas deliver Mexican comfort straight to your dinner table. Creamy, cheesy layers of tender chicken and rich sauce promise a satisfying meal that brings family and friends together with minimal kitchen effort.
Ingredients
Scale
Proteins:
- 1 pound boneless, skinless chicken breasts
Dairy and Creamy Components:
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can (10 ounces) cream of chicken soup
Seasonings and Additional Ingredients:
- 1 can (4 ounces) diced green chiles, drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 flour tortillas
- Chopped green onions
- Salsa
Instructions
- Combine chicken breasts, cream of chicken soup, sour cream, cheddar cheese, green chiles, garlic powder, onion powder, cumin, salt, and pepper in the slow cooker. Mix thoroughly to ensure chicken is evenly coated.
- Cover slow cooker and cook on low for 6-7 hours until chicken is tender and easily shreddable.
- Using two forks, shred chicken directly in the slow cooker, stirring to integrate the creamy mixture.
- Preheat oven to 350°F (175°C). Grease a baking dish.
- Fill tortillas with the creamy chicken mixture, rolling tightly and placing seam-side down in the prepared dish.
- Pour remaining creamy chicken mixture over the rolled enchiladas, ensuring even coverage.
- Sprinkle reserved cheddar cheese on top, creating a comprehensive cheese layer.
- Bake for 20 minutes until cheese melts completely and becomes golden and bubbly.
- Remove from oven and let rest for a few minutes to set.
- Garnish with chopped green onions. Serve with optional salsa and additional sour cream for enhanced flavor.
Notes
- Use bone-in chicken thighs for extra moisture and richer flavor compared to lean chicken breasts.
- Swap dairy ingredients with plant-based alternatives like vegan cream soup and cashew sour cream for dairy-free diets.
- Control sodium levels by using low-sodium cream of chicken soup and reducing added salt.
- Enhance protein variety by mixing shredded chicken with black beans or quinoa for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg