Here’s a simple and delicious Slow Cooker Chicken Enchilada recipe—perfect for set-it-and-forget-it weeknight dinners! 🌮🍗
🥘 Ingredients (serves 4–6):
- 2–3 chicken breasts (boneless, skinless)
- 1 can (10 oz) enchilada sauce (red or green)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 can (4 oz) diced green chilies (optional for extra flavor)
- 1 tsp cumin
- 1 tsp garlic powder
- Salt & pepper to taste
- Optional: tortillas for serving
🔥 Instructions:
- Add chicken to slow cooker
- Place chicken breasts in the crockpot.
- Pour enchilada sauce and diced green chilies over the top.
- Sprinkle cumin, garlic powder, salt, and pepper.
- Cook
- Low: 6–7 hours
- High: 3–4 hours
- Shred chicken
- Remove chicken breasts and shred with two forks.
- Return shredded chicken to the sauce and stir to combine.
- Add cheese
- Sprinkle shredded cheese on top and cover for a few minutes to melt.
- Serve
- Spoon over tortillas, rice, or in a bowl with beans and toppings like sour cream, cilantro, or avocado.
💡 Tips:
- For a creamier version, stir in 1/2 cup sour cream at the end.
- Use store-bought rotisserie chicken for a faster version—just reduce cooking time slightly.
- Freeze leftovers in portions for easy future meals.
This slow-cooker enchilada is flavorful, cheesy, and super easy, perfect for a busy weeknight.
If you want, I can give a one-pot tortilla casserole version that layers the chicken, sauce, and cheese for an even easier bake. Do you want me to do that?
