Description
Comfort meets Mexican magic in Slow Cooker Chicken Enchiladas, a dish that brings rich, hearty flavors straight from your kitchen. Cheesy, tender chicken nestled in warm tortillas creates a simple yet spectacular meal perfect for family dinners and casual gatherings.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) boneless, skinless chicken breasts
- 10 corn tortillas
- 2 cups (226 grams) cheddar cheese, grated
- 1 (28 ounces / 794 grams) can red enchilada sauce
Seasonings and Spices:
- ½ teaspoon chili powder
- Kosher salt, to taste
- Black pepper, to taste
Optional Toppings:
- 1 (4 ounces / 113 grams) can black olives, drained
Instructions
- Prepare the chicken breasts by nestling them into the slow cooker’s base, generously coating with a blend of salt, black pepper, and zesty chili powder.
- Drench the seasoned chicken with enchilada sauce, ensuring complete coverage.
- Allow the chicken to simmer and tenderize, cooking on high for 4 hours or low for 6-8 hours until it effortlessly falls apart.
- Using two forks, methodically shred the cooked chicken directly within the slow cooker, creating tender, succulent strands.
- Transform tortillas by slicing them into generous strips, then gently fold them into the shredded chicken mixture.
- Incorporate one-third of the cheese, stirring thoroughly to distribute evenly, then compress the mixture using a spoon to create a cohesive base.
- Lavishly sprinkle the remaining cheese across the top, scattering black olives for added texture and flavor.
- Cover the slow cooker and continue cooking on low for 45 minutes, allowing the cheese to melt into a golden, bubbling crust.
- When ready, garnish with a dollop of cool sour cream and freshly chopped green onions for a vibrant finishing touch.
- Serve piping hot, inviting everyone to dig into this comforting, flavor-packed dish.
Notes
- Customize the spice level by adjusting chili powder or adding jalapeños for extra heat.
- Opt for whole wheat or gluten-free tortillas to accommodate dietary restrictions.
- Swap chicken with shredded jackfruit or tofu for a vegetarian version that maintains similar texture and flavor profile.
- Prep ingredients ahead of time to streamline the cooking process and reduce day-of kitchen stress.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg