Description
This Crock Pot Chicken Enchiladas recipe is made in the slow cooker for a quick and simple weeknight dinner.
Ingredients
Scale
- 3 chicken breasts, trimmed *If they are frozen, they need to be completely thawed before you start the recipe
- 1 cup of bell pepper (any color) diced
- 1 cup of yellow onion, diced
- 2 garlic cloves, minced
- 1/4 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 cup of salsa verde (this is store-bought and you can use any kind of salsa)
- (2) 10 ounce cans of mild red enchilada sauce
- 1/2 cup chicken stock
- 8 flour tortillas- fajita size
- 1 roma tomato, seeds removed and diced
- 1/4 cup fresh cilantro, minced
- 8 ounce block of cheddar cheese, shredded
- 1 lime, cut into wedges for serving
Instructions
- Place chicken breast into the slow cooker. Pour in bell pepper, onion, garlic, garlic salt, cumin, chili powder, salt, salsa verde, red enchilada sauce and chicken stock. Make sure the chicken is all covered by the ingredients.
- Cover the crockpot and cook on high for 2 hours, then switch to low and cook 1 additional hour. You can also slow cook on the low setting for 6 to 7 hours. Make sure the chicken reads an internal temp of at least 165 degrees. It will most likely be much higher.
- I like to shred cheese, and chop up the cilantro, tomato and limes for later to save on time. Place them in the fridge. This is optional, and you can certainly wait until the chicken is done.
- Once the chicken is finished, use two forks to shred it for the enchiladas. I like to transfer the breasts onto a cutting board and shred, then place them back into the crockpot.
- Preheat the oven to 350 degrees. Prepare a 9x13 casserole dish with a few ladle fulls of the sauce.
- Microwave the flour tortillas for 10 seconds or heat them up in the oven for a few minutes until pliable. Fill the center with chicken filling, then a handful of cheese. *Save some remaining cheese for topping the enchiladas.
- Roll them up and place fold side down into the casserole dish. A 9x13 casserole dish should hold about 8 enchiladas. Top with remaining cheddar cheese. Bake for 15 minutes.
- Top with tomato, cilantro and serve with limes. I also love a dollop of sour cream on mine! So yummy. Enjoy!
Notes
- Use tongs when loading the chicken filling into the tortillas to avoid too much liquid in the filling.
- I highly recommend pouring sauce into the bottom of the casserole dish. This makes the bottoms of the tortillas nice and soft and they won't stick to the dish quite as much.
- Don't skip the warming the tortillas step. They are harder to work with when they are cold and will be much more likely to crack when you fold them up.
- The chicken breast should be thawed completely prior to the start of this recipe. The USDA doesn't recommend using frozen chicken in the crockpot. The biggest issue is the cook time varies, so it throws the recipe off. Always make sure your chicken is at least 165 degrees internally before consuming.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: slow cooker
- Cuisine: Mexican