Slow Cooker Chicken Enchiladas
These Slow Cooker Chicken Enchiladas are packed with chicken, veggies, corn tortillas, and ooey gooey cheese! This easy dinner recipe is a crowd favorite.
Servings: 8 people
Calories: 441kcal
Ingredients
- 1 (8 oz) jar taco sauce
- ½ large yellow onion finely diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 (1 oz) packets taco seasoning
- 2 pounds boneless skinless chicken breasts
- 1 (4 oz) can diced green chiles
- 1 (10 oz) can enchilada sauce
- 15 corn tortillas cut into 8ths (about 1/2 of a 25 oz bag of tortillas)
- 1 cup sour cream
- 1 (8 oz) block cheddar cheese shredded
- Salt to taste (I used 1 teaspoon)
- Sour cream, green onions, salsa, red onion, pico de gallo, guacamole, etc. for serving
Instructions
- Grease a 6 quart crockpot with cooking spray.
- Pour in taco sauce.
- Place onions and bell peppers on top, then sprinkle with 1 packet of taco seasoning.
- Place chicken on top, then pour on the remaining packet of taco seasoning, diced green chiles, and enchilada sauce.
- Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- Remove the chicken breasts, shred or cube the chicken, then return to crockpot.
- Stir in tortillas, sour cream, and half the cheese.
- Taste and season with salt, to taste, if desired.
- Top the rest of the cheese.
- Cover and cook until cheese has melted, about 10-15 minutes ON LOW (you don’t want to do too much more than that or the tortillas will get too soft).
- Serve with optional toppings and enjoy!
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Notes
Nutrition information does not include optional toppings.
Nutrition
Serving: 1person | Calories: 441kcal | Carbohydrates: 37g | Protein: 37g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1510mg | Potassium: 827mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2038IU | Vitamin C: 45mg | Calcium: 305mg | Iron: 3mg
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