Crockpot Chicken Enchiladas | Easy Slow Cooker Dinner 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.

Chop half an onion and set it aside.

Add half an onion to the crockpot.

Season the chicken breasts with garlic powder, cumin, onion powder, chili powder, and pink Himalayan salt.

Place 2 free range chicken breasts into the crockpot.

Stir the chicken to coat it with the spices.

Cover the crockpot and cook on low for about 2.5 to 3 hours.

Shred the cooked chicken using a shredding tool.

Return the shredded chicken to the crockpot and mix it with the remaining liquid.

Cut 8 corn tortillas into strips using a pizza cutter.

Stir the tortilla strips into the chicken mixture in the crockpot.

Add cheese on top of the mixture in the crockpot.

Cover and cook for an additional 30 minutes until the cheese is melted.

Serve with avocado, sour cream, and cilantro on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens