Slow Cooker Chicken Enchiladas

Enchiladas covered in melted cheese in a white casserole dish.

Slow cooker chicken enchiladas are a fun and flavorful addition to your weekly dinner rotation. Tender shredded chicken, onion, chiles, and spices are cooked with enchilada sauce in the slow cooker, then rolled into tortillas and topped with more sauce and melty cheese.

Prep Time 15

Cook Time 5

Total Time 5 15

Servings servings

Author Heather

Ingredients

2 pounds boneless, skinless chicken thighs or breasts
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon oregano
½ teaspoon salt
1 small onion diced
4 cloves garlic minced
4 ounces canned green chiles drained
20 ounces canned red enchilada sauce divided
12 small flour tortillas
6 ounces shredded Mexican blend cheese
1 tablespoon fresh chopped cilantro

Instructions

In the bowl of a 3-quart slow cooker, add chicken thighs, cumin, chili powder, oregano, salt, onion, garlic, and 10 ounces of enchilada sauce (reserve remaining sauce for later). Toss until coated. Cover with a lid and cook on low for 5 to 6 hours, or low for 2.5 to 3.5 hours, or until chicken reaches 165 degrees Fahrenheit when tested with an instant read thermometer.
Remove chicken from the slow cooker, shred with a fork, and return to slow cooker, tossing to coat in sauce.
Lightly grease a 9x13 casserole dish. Pour about 3 ounces of enchilada sauce into the bottom of the dish and spread into an even layer. Scoop about ⅓ cup of chicken mixture into each tortilla, wrap, and place in the prepared casserole dish.
Pour remaining enchilada sauce over rolled tortillas and top with shredded cheese.
Place casserole dish in the oven (rack should be positioned in top third of the oven). Turn on the broiler and broil for anywhere from 1 to 3 minutes, or until cheese is melted and bubbly. Do not walk away.
Top with fresh cilantro and plate enchiladas with your favorite toppings like sour cream and guacamole. Serve warm.

Notes

Bone-in or boneless thighs and breasts work in this recipe. If using bone-in chicken, purchase an extra ½ pound of chicken to make up for the weight of the bones that are removed after cooking.
Leftover enchiladas will keep for about 3 to 4 days in a tightly sealed container in the refrigerator.
Enchiladas can be frozen before adding shredded cheese and before broiling. Tightly wrap with foil and freeze up to 3 months. Thaw in the refrigerator overnight and bake, uncovered, in a 350 degree Fahrenheit oven for 20 to 25 minutes, or until hot and bubbly in the center.

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