Slow Cooker Chicken Enchiladas: Easy Weeknight Dinner

cooked chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Turkey is leaner and lower in calories; canned chicken is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories; processed cheese is usually cheaper.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand enchilada sauce

Homemade sauce can be healthier with fresh ingredients; store brands are often less expensive.

Heat oil in a small, non-stick skillet over medium heat until hot. Add one corn tortilla and fry for 10-15 seconds per side until lightly brown; transfer to cutting board. Repeat with remaining tortillas, stacking them as you go.

In a medium bowl combine shredded chicken, 1/2 cup of the enchilada sauce, green chiles and green onions; stir to combine. Season to taste with salt and pepper.

Brush bottom and sides of slow cooker with olive oil or coat with cooking spray. Pour in 1/2 cup of the enchilada sauce and smooth to an even layer.

Arrange about 1/3 of the tortilla quarters in an even layer in the bottom of the slow cooker. Spread 1/2 of chicken mixture evenly over the top, followed by 1/3 of each cheese. Repeat this for a second layer (sauce, tortillas, cheese). Top with the final layer of tortillas and drizzle remaining ~1 3/4 cups enchilada sauce over all. Sprinkle evenly with remaining cheese.

Turn slow cooker to high and cover. Cook 1 1/2 to 2 hours until cheese has melted and enchiladas are hot all the way through. Cut into portions with a sharp knife or spatula and serve with desired toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens