Description
Dinner just got easier! These set-it-and-forget-it Slow Cooker Chicken Enchiladas cook while you’re away, and all that’s left is a quick assembly for cheesy, saucy perfection.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup chicken broth
- 2 cups red enchilada sauce
- 8–10 medium flour or corn tortillas (8-inch diameter)
- 3 cups shredded Mexican cheese blend
- 1/4 cup sour cream
- 1/4 cup fresh cilantro, chopped
Instructions
- Place chicken in slow cooker. Mix salt, pepper, chili powder, cumin, oregano, and cayenne in a bowl, then sprinkle over chicken. Pour chicken broth around the chicken. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Heat olive oil in a skillet over medium heat. Sauté onion for 3-4 minutes until translucent. Add garlic and cook for 30 seconds. Add to slow cooker during the last hour of cooking.
- Remove chicken from slow cooker and shred with two forks. Return to slow cooker, mix with cooking liquid, and let sit for 10 minutes to absorb flavors.
- Preheat oven to 375°F. Spread 1/2 cup enchilada sauce on the bottom of a 9×13 inch baking dish. Warm tortillas to make them pliable.
- Place 1/3 cup of chicken mixture down the center of each tortilla. Add 1 tablespoon sour cream and 1 tablespoon cheese. Roll tightly and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the enchiladas and sprinkle with remaining cheese. Cover with aluminum foil.
- Bake covered for 20 minutes, then remove foil and bake 5-10 minutes more until cheese is bubbly and golden. Let stand 5 minutes before serving. Garnish with cilantro.