Easy Authentic Mexican SLOW COOKER Shredded Chicken ENCHILADAS (Crockpot Recipe)🇲🇽

shredded chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu provides a plant-based alternative, while canned chicken is budget-friendly.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: salsa

Homemade sauce can be lower in sodium, and salsa is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories, while processed cheese is usually cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and adds protein, while plain yogurt is often less costly.

Cut the dried chiles in half, devein, and remove seeds.

Soak the chiles in hot water for about 3 minutes to rehydrate.

Blend the chiles with garlic, onion, tomatoes, salt, pepper, cumin, and chicken bouillon, adding reserved water from soaking to cover the tomatoes.

Add the blended mixture to the slow cooker along with 2 cups of chicken broth and whisk together.

Add 3 chicken breasts to the slow cooker, ensuring they are covered with sauce, and add 3 bay leaves.

Set the slow cooker to high for 4 hours.

After 4 hours, shred the chicken using two forks and mix it back into the sauce in the slow cooker.

Prepare a baking pan with a layer of enchilada sauce on the bottom.

Fill flour tortillas with shredded chicken and cheese, roll them up, and place them seam-side down in the baking dish.

Top the enchiladas with more enchilada sauce and cheese, then bake at 350°F for 15 minutes.

Sauté sliced jalapeños in olive oil with salt, pepper, and oregano.

After 15 minutes, add more cheese and jalapeños on top of the enchiladas and bake for an additional 10 minutes before broiling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens