Slow Cooker Chicken Enchiladas

Get ready to fall in love with these Slow Cooker Chicken Enchiladas! This recipe combines a flavorful filling, soft corn tortillas, and a rich enchilada sauce, all cooked to perfection right in your slow cooker. The result is a delectably tender and cheesy dish that's perfect for those busy weeknights. With just a few steps and a bit of patience, you'll be serving up a meal that's sure to impress your family and friends.

Course Main

Cuisine American

Keyword casserole, slow cooker

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 541kcal

Author Wendy Polisi

Equipment

Slow Cooker

Ingredients

1 tablespoon avocado oil or other oil
1 onion diced
1 teaspoon minced garlic
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon sea salt
15 ounces canned tomato sauce
4 ounces cream cheese diced
1 ½ pounds cooked and shredded chicken
12 corn tortillas warmed in a skillet
2 cups enchilada sauce divided
8 ounces shredded cheddar cheese or Mexican cheese blend

Instructions

Spray the inner pot to your slow cooker with cooking spray.
Heat the oil in a large skillet over medium heat. Add the onion, and cook for 6 minutes. Add the garlic, chili powder, cumin, oregano, and salt. Cook for another minute.
Add the tomato sauce and cream cheese. Simmer until the cheese melts, about 5 minutes. Stir in the chicken.
Pour ½ cup of enchilada sauce into the bottom of your slow cooker. If desired, heat the tortillas in a dry skillet.
Divide the chicken mixture between the tortillas and roll them up. Place the seam side down in your slow cooker.
Top with the remaining 1 ½ cups of sauce. Sprinkle with cheese.
Cover and cook over low heat for 3 to 4 hours or high heat for 1 ½ to 2 hours.

Nutrition