Easy Chicken Enchiladas
These easy crockpot chicken enchiladas are the kind of cozy dinner that makes everyone happy at the table. The filling turns tender and flavorful in the slow cooker, then gets tucked into tortillas and baked with plenty of cheese for a bubbly finish.
Equipment
- 1 Slow cooker
- 1 Baking Dish
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1 cup enchilada sauce
- 1 cup salsa
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded cheddar cheese
- 1.5 cups shredded Monterey Jack cheese
- 8 large flour tortillas or corn tortillas
- 0.25 cup fresh cilantro for serving
Instructions
- Place the chicken, enchilada sauce, salsa, onion, garlic, cumin, chili powder, salt, and pepper into the slow cooker. Stir gently so the chicken is coated and the flavors start to blend.
- Cover and cook on low or high until the chicken is fully cooked and easy to shred.
- Remove the chicken and shred it with two forks. Return it to the sauce in the crockpot and stir well so every piece is coated.
- Spoon the chicken mixture into each tortilla, then roll them up and place them seam-side down in a baking dish. If you like extra saucy enchiladas, spoon a little more sauce over the top before baking.
- Sprinkle the shredded cheese evenly over the enchiladas, then bake until hot and melted. Let them rest for a few minutes before serving so they set up nicely.
Notes
Use rotisserie chicken to shorten the cook time, swap in turkey bacon bits if you want a smoky topping, or use a store-bought mild salsa if you prefer less heat. You can also choose corn tortillas for a more classic texture, or flour tortillas for extra softness.