Easy Slow Cooker Chicken Enchiladas: Authentic Latin Flavors!

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 diced tomatoes, green chilies, onions, and garlic to the slow cooker.

Sprinkle in chili powder, cumin, paprika, and Adobo seasoning.

Season chicken breasts with kosher salt and black pepper to taste.

Nestle the seasoned chicken breasts into the slow cooker with the marinade.

Cover and cook in the slow cooker for several hours until the chicken is tender.

Shred the chicken in the slow cooker and mix with the sauce.

Warm tortillas until soft and pliable.

Spoon the chicken filling onto the tortillas and sprinkle with cheddar cheese.

Roll the tortillas tightly and place seam-side down in a baking dish.

Drizzle enchilada sauce over the rolled tortillas and sprinkle with more cheese.

Bake in the oven until the cheese is melted and bubbly.

Prepare yellow rice by adding oil and a Sofrito cube to a rice cooker, sautéing until fragrant.

Add rinsed jasmine rice, water, Saison, and Adobo seasoning to the rice cooker and cook until done.

Fluff the rice with a fork after cooking and let sit for a few minutes before serving.

In a skillet, heat oil and sauté Sofrito until fragrant, then add red kidney beans, water, chicken bouillon, Saison, Adobo seasoning, and tomato paste.

Simmer the beans for about 30 minutes, stirring occasionally, and mash some beans for thickness if desired.

Serve the enchiladas with a dollop of sour cream, queso fresco, and guacamole.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens