- 1 lb boneless, skinless chicken breasts or thighs
- 2 cups shredded cheddar cheese
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (4 oz) diced green chilies
- 1 cup salsa
- 8 large flour tortillas
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh chopped cilantro for garnish (optional)
- Sour cream for serving (optional)
Steps
Slow Cooker Enchiladas Recipe | Easy and Delicious!
Enchiladas are a classic Mexican dish that is perfect for cold winter nights or busy weeknights. They can be made ahead of time, making them easy to reheat when you're ready to eat. In this recipe, we will show you how to make slow cooker enchiladas that are simple, delicious, and full of flavor.
Ingredients:
- 1 pound boneless, skinless chicken breasts or thighs (or 2 cans of shredded chicken)
- 2 cups of salsa (any kind you like, but we recommend a spicy tomato sauce)
- 1 can of black beans (optional)
- 8 large tortillas
- 1 cup of grated cheese (cheddar, pepper jack, or Mexican blend)
- Fresh cilantro and lime wedges for serving (optional)
Instructions:
1. Start by cooking the chicken. If using whole chicken breasts or thighs, place them in a slow cooker with 1 cup of salsa and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
2. Alternatively, if you're short on time, you can skip this step and use two cans of shredded chicken instead. Just make sure to drain off any excess liquid before using them in the recipe.
3. While the chicken is cooking, prepare the tortillas. Warm them up in the microwave or on a griddle until they're soft and pliable.
4. Once the chicken is cooked, shred it using two forks and set aside.
5. In a large bowl, mix together the shredded chicken, salsa, and black beans (if using).
6. To assemble the enchiladas, lay out the tortillas on a clean surface. Spoon about 1/2 cup of the chicken mixture onto each tortilla.
7. Roll up the tortilla tightly around the filling, making sure to tuck in the sides as you go.
8. Place the enchiladas seam-side down in a greased 9x13 inch baking dish.
9. Pour the remaining salsa over the top of the enchiladas, making sure they're completely covered.
10. Sprinkle the grated cheese over the top of the salsa, making sure to cover as much surface area as possible.
11. Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F for 25-30 minutes or until the cheese is melted and bubbly.
12. Once the enchiladas are finished baking, let them cool down for a few minutes before serving. You can garnish with fresh cilantro and lime wedges if desired.
13. Enjoy your delicious slow cooker enchiladas!
Slow Cooker Enchiladas Recipe | Easy and Delicious!