Slow Cooker Chicken Enchiladas
These Slow Cooker Chicken Enchiladas are creamy, cheesy, and so easy to make! Made with chicken, enchilada sauce, cheese, and tortillas, this crockpot recipe is my number one requested slow cooker recipe that my family asks on repeat! Great for meal prep, and easy weeknight meals!
Equipment
- 1 Slow Cooker
Ingredients
- 2 lb chicken breast
- 2 10 oz jars red enchilada sauce
- 1 packet taco seasoning or 1-2 tablespoon homemade taco seasoning
- 7 oz diced green chilies
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼-1/2 cup diced yellow onion
- 8-10 white corn diced tortillas
- 1 cup freshly shredded monterrey jack cheese
- 1 cup freshly cheddar cheese
Instructions
- in a crockpot, add chicken breast, diced onion, red enchilada sauce, taco seasoning, green chilis and additional seasonings.
- cook on high for 2-3 hours or low for 3-4 hours.
- once chicken is cooked, remove from crockpot and shred chicken.
- place crockpot temp on low if on high and put chicken back in crockpot.
- cut 8-10 white corn tortillas into ¼ pieces.
- add shredded monterrey jack and cheddar cheese to crockpot and top with white corn tortillas on top of chicken & cheese. Stir in the tortilla pieces and top with more cheese.
- let it cook for another 20-30 minutes until the cheese is melted and tortillas are softened.
- serve with rice, chips, sour cream, lettuce.
