Slow Cooker Chicken Enchiladas: Easy Comfort Food Delight
Discover the ease and comfort of Slow Cooker Chicken Enchiladas. Perfect for busy weeknights, this recipe delivers deliciously seasoned chicken wrapped in tortillas and topped with cheese.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped onion
Instructions
- In a bowl, mix the shredded chicken with enchilada sauce, cumin, garlic powder, salt, and pepper.
- Spread a thin layer of the mixture on the bottom of the slow cooker.
- Fill each tortilla with the chicken mixture and roll them up, placing them seam-side down in the slow cooker.
- Top the rolled tortillas with remaining chicken mixture and chopped onions.
- Sprinkle shredded cheese over the top.
- Cover and cook on low for 3-4 hours or until heated through.
Notes
- For extra flavor, you can add black beans or corn to the filling.
- Serve with avocado or sour cream for topping.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg