The Best Crockpot Chicken Enchiladas (Slow Cooker Recipe)

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Ground chicken is often cheaper and cooks faster.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Canned tomato sauce can be a budget-friendly alternative.

Add 3 chicken breasts to the crock pot, ensuring they are trimmed and not frozen.

Add bell pepper, yellow onion, and garlic to the crock pot.

Add spices: cumin, garlic powder, salt, and chili powder.

Add 2 cans of red enchilada sauce and a little bit of chicken stock to the crock pot.

Mix the ingredients in the crock pot well.

Cover the crock pot and cook on high for 2 hours or low for 6-7 hours.

Prepare toppings by chopping tomatoes and cilantro, and shredding cheddar cheese.

Once the chicken is cooked, shred it using two forks and return it to the crock pot.

Pour a little bit of the extra sauce into a casserole dish and spread it out.

Preheat the oven to 350°F (175°C).

Assemble the enchiladas by placing some shredded chicken and cheese on each tortilla and rolling them up.

Place the rolled enchiladas in the casserole dish and cover with more sauce and extra cheese.

Bake in the oven for about 15 minutes.

Top the baked enchiladas with chopped tomatoes and cilantro, and optionally diced avocado before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens