Slow Cooker Chicken Enchiladas
- Posted on
- 10 Comments
Thankfully, it is now fixed and we are a lot more comfortable! 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 9×13 pan (or two 9×9″ 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.
OMG – I have been pinning so many of ya’ll’s recipes lately – they look so good! Thanks so much!
This looks so yummy, I can’t wait to try it!
I do not cook, but I am definitely going for this recipe this week!!! It sounds so easy and my family loves chicken enchiladas! Stacie xo
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!!
Perfect timing! I was sitting down to do our meal plan and grocery list and doing the “what do I make!” run around in my head..then boom, this recipe to the rescue! Thanks! They look delicious!
I am a HUGE lover of cooking in my slow cooker! And in the Summer time I try to use it at least 3 days a week! Thanks for sharing!
Found this recipe on pinterest! Super yummy!
do you use corn or flour tortillas?
We use flour tortillas!
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!