Slow Cooker Chicken Enchiladas
These Slow Cooker Chicken Enchiladas are the ultimate easy dinner — tender shredded chicken, flavorful sauce, and melty cheese all cooked to perfection with minimal effort. A family-friendly, no-stress meal everyone will love!
Servings: 6
Calories: 301kcal
Equipment
- 1 slow cooker
Ingredients
- 2 cups shredded chicken cooked
- ½ cup salsa
- 12 corn tortillas 6-inch
- 4 ounces mild green chiles 1 can
- 1 ½ cups enchilada sauce divided
- 2 cups shredded cheddar cheese or your favorite blend
Instructions
- Combine shredded chicken, salsa, green chiles, 1/2 cup cheese, and ½ cup enchilada sauce. Stir together.
- Pour 1/4 cup enchilada sauce into the crock and cover bottom.
- Divide the chicken mixture between the 12 tortillas (approx. ¼ cup each), and roll them up.
- Place the tortillas seam side down in the slow cooker, you should be able to fit 6 across, per layer.
- Top the first layer with ¼ cup enchilada sauce, and a sprinkle of cheese.
- Place remaining 6 chicken enchiladas over the first layer.
- Top with remaining ½ cup enchilada sauce.
- Top everything with the remaining cheese.
- Rest two layers of paper towel over the top of the slow cooker (so they are not touching the enchiladas) and cover with the lid. This will collect the condensation, and keep them from getting soggy.
- Cook on low 3-4 hours.
Nutrition
Calories: 301kcal | Carbohydrates: 31g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 1007mg | Potassium: 203mg | Fiber: 5g | Sugar: 5g | Vitamin A: 906IU | Vitamin C: 8mg | Calcium: 321mg | Iron: 1mg