Slow Cooker Chicken Enchiladas

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Once again, my slow cooker has saved the day . . . my air conditioner decided to stop working last week and it was about 90 degrees INSIDE my house. My body was sweating in places that I didn't even know could sweat. :) Thankfully, it is now fixed and we are a lot more comfortable!
These chicken enchiladas are easy to throw together- the chicken and spices cook all day so that all you have to do is roll them up and pop them in the oven . . . easy-peasy!

Slow Cooker Chicken Enchiladas
Ingredients:
4-6 boneless, skinless chicken breasts (frozen works fine!)
1 packet taco seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1 small onion, chopped
1 (4 oz) can green chilis
1 teaspoon lime juice
1/4 cup water
1 can cream of chicken soup
1 cup sour cream
2 cups cheddar cheese (any cheese would work- use your favorite)
1 can enchilada sauce (you can use red or green)
green onions, chopped
olives, sliced
tortillas (I usually get about 12 good-sized enchiladas)

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.
Once it is finished baking, shred chicken with 2 forks (it should come apart really easy).
Mix together cream of chicken soup and sour cream.
Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9x13 pan (or two 9x9" pans).
Place a scoop of the chicken mixture on a tortilla. Sprinkle on a little bit of cheese and roll up. Place seam-side down in the pan.
Repeat with the rest of the tortillas.
Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives.
Bake at 350 degrees for 25-30 minutes.

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  1. Hollie Wood says:

    I made this last night and it was a hit!! I had some avocados that needed to be used so I mashed up 1 1/2 of them and mixed it in with the sour cream and soup. I also used a green enchilada sauce. I also used mozzarella cheese because it’s what I had on hand. Super yum!!

  2. Heidi says:

    These were delicious! My husband is a big enchilada fan and he said they were the best he’s ever had. I didn’t have cream of chicken soup so I had to make some but I don’t think that would have made a big difference. We had leftover meat and made quesadillas and that was really good too! Thanks for the recipe!

  3. Erica says:

    I am new to cooking/freezing and am looking for recipes for home and to take when people are on marernity leave, etc. Could this recipe be frozen?

  4. Christina says:

    I am new to freezer cooking- I am wondering if I can crockpot cook then assemble as directed, but instead of baking, freeze the pans of assembled enchiladas for later? Or bake 1, freezer 1 if I make it into the (2) 9×9 pans?

    thank you

  5. Erin says:

    Just a tip, after simmering all day, just throw it in your standing mixer and use the paddle (if you have one).. shreds the chicken perfectly!!!!!

  6. Janna says:

    Dumb question, but do you empty the contents of the cream of chicken as is or do you actually mix it with water like you’re making the soup?

  7. Kim says:

    After I shred the chicken, do I add it back to the water/chile/onion stuff it was cooked in? Or do I just discard that sauce?

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